Vegan Curry

Vegan curry, an exotic, spicy and comforting recipe. It’s satiating, creamy and delicious, and it’s ready in only 30 minutes.

Indian cuisine is one of my all-time favorites. It’s tasty, healthy and versatile, and usually made with easy-to-find ingredients. This vegan curry is based on legumes and vegetables, so it’s ideal for those who don’t know how to start a vegan diet or want to try something different for their meals.

Curry is perfect for the cold days because it’s hot and it’s quite spicy. It’s very easy to prepare and a super simple dish, and it’s made with chickpeas and potatoes, a delicious and comforting combination.

Vegan curry, made with lots of veggies, spices, and other natural ingredients. Its texture is soft and creamy because of the coconut milk and it’s satiating, savory and rich. It’s an easy-to-make, hearty and simple recipe, and also very inexpensive.

To make this dish you only need a pot and a blender if you prefer a creamier texture. Eat it on a family dinner and enjoy a nutritious meal with lots of protein!

How to make vegan curry - Step by step

• Boil the potatoes until soft (photo 1). Drain and set aside.
• In the meantime, heat the oil in a pan and add the onion (photo 2). Cook over medium-high heat until golden brown.
• Add the garlic and ginger (photo 3), stir and cook for 1 or 2 more minutes or until golden brown.
• Incorporate the spices, coconut milk, and tomatoes, stir and cook over medium-high heat for 15 minutes (photo 4).
• Set aside and blend (photo 5). This step is optional.
• Add the chickpeas and potatoes and cook for 5 more minutes (photo 6).

Pro tips

• You can replace the potatoes with sweet potatoes.
• Feel free to use any kind of vegetables, spices, and herbs. If you don’t have some of them, replace them for similar ones or just omit them.
• You can use fresh tomatoes instead, but you might need to adjust the amount of water if the curry gets too dry.
• Use any type of legume. 
• Add some tofu if you are looking for a different kind of texture.

Can I make this vegan curry without coconut milk?

If you don’t like coconut milk, feel free to use any other plant milk, although the curry might not be as creamy.

Can I freeze this vegan curry?

Yes, you can freeze it, but make sure it’s cold before you do. I’d split the curry into portions and freeze them separately, but you can also freeze it all together. It will last up to 2 months in the freezer.

Before eating it, transfer it into the fridge for 1 or 2 days or until thaw. You can reheat it in the microwave or in a saucepan.

How to serve vegan curry

Curry is traditionally served with white or basmati rice. The rice and chickpeas combination makes a great source of protein and rice also helps with the spiciness. 

Looking for more vegan curry recipes?

• Vegan Lentil Curry
• Vegetable Thai Curry
• Potato, Cauliflower and Pea Curry
• Sweet Potato Coconut Curry Soup
• Simple Vegetable Curry

Did you make this vegan curry recipe?

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Vegan Curry

Vegan curry, an exotic, spicy and comforting recipe. It’s satiating, creamy and delicious, and it’s ready in only 30 minutes.

5 from 3 votes

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Course: Main Dish, Side Dish

Cuisine: Asian

Diet: Vegan

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

• ▢ 1 pound potatoes, peeled and cubed
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 2 garlic cloves, minced
• ▢ ½ onion, chopped
• ▢ 1 tablespoon fresh ginger, peeled and minced
• ▢ 1 tablespoon curry powder
• ▢ 1 tablespoon brown sugar
• ▢ 1 teaspoon ground cumin
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon ground black pepper
• ▢ ⅛ teaspoon cayenne flakes, optional
• ▢ ¾ cup coconut milk
• ▢ 7 oz canned tomatoes
• ▢ 1 15-ounce can of chickpeas, drained and rinsed

Cook ModePrevent your screen from going dark

Instructions

• Boil the potatoes until soft. Drain and set aside.
• In the meantime, heat the oil in a pan and add the onion. Cook over medium-high heat until golden brown, stirring occasionally. 
• Add the garlic and ginger, stir and cook for 1 or 2 more minutes or until golden brown.
• Add the spices (curry, sugar, cumin, salt, pepper, and cayenne), coconut milk and tomatoes, stir and cook over medium-high heat for 15 minutes.
• Set aside, put it into a blender and blend for a creamier texture. This step is optional.
• Add the chickpeas and potatoes and cook for 5 more minutes.
• Serve immediately (I added some chopped cilantro on top) or keep the leftovers in the fridge for 5-7 days of in the freezer for up to 2 months. 

Notes

• You can replace the potatoes with sweet potatoes.
• Feel free to use any kind of vegetables, spices, and herbs. If you don’t have some of them, replace them for similar ones or just omit them.
• If you don’t like coconut milk, feel free to use any other plant milk, although the curry might not be as creamy.
• You can use fresh tomatoes instead, but you might need to adjust the amount of water if the curry gets too dry.
• Use any type of legume. 
• Add some tofu if you are looking for a different kind of texture.

Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 43.6g | Protein: 7.2g | Fat: 15.6g | Saturated Fat: 10.2g | Sodium: 354mg | Fiber: 8.3g | Sugar: 7.1g