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Vegan Curry Potatoes Recipe

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4.2 from 78 reviews

This Vegan Curry Potatoes recipe is a flavorful and hearty dish combining tender red potatoes, vibrant bell peppers, and chickpeas simmered in a rich coconut curry sauce. Served over fluffy rice and finished with fresh spinach, it’s a nutritious and comforting meal perfect for a quick weeknight dinner or meal prep.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Aromatics

  • 6 small red potatoes, cubed (about 2″ diameter)
  • 1 large bell pepper, sliced
  • 1/2 tsp minced garlic
  • 2 cups spinach

Pantry and Canned Goods

  • 1 15 oz. can chickpeas, drained and rinsed
  • 3/4 cup rice
  • 1 1/2 cups coconut milk
  • 1/2 cup water or vegetable broth
  • 2 Tbsp curry paste

Oils and Spices

  • 1 Tbsp coconut oil
  • 1/2 tsp crushed red pepper (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cut vegetables: Cut the red potatoes into small cubes and slice the bell pepper into thin strips to prepare for cooking.
  2. Cook vegetables: Heat the coconut oil in a skillet over medium-high heat. Add the cubed potatoes, sliced bell pepper, and minced garlic. Cook until the potatoes begin to soften, about 8-10 minutes, stirring occasionally to prevent sticking.
  3. Cook rice: While the vegetables are cooking, prepare the rice according to package instructions, ensuring it is fluffy and ready when the curry is finished.
  4. Add curry paste: Stir in the curry paste with the vegetables and cook for an additional 2-3 minutes, allowing the flavors to meld and the paste to coat the veggies.
  5. Add coconut milk and chickpeas: Pour in the coconut milk and water (or broth), then season with salt and pepper to taste. Add the drained chickpeas and stir well. Let the mixture simmer gently for about 5 minutes, allowing the sauce to thicken slightly and the flavors to develop.
  6. Mix in spinach: Remove the skillet from heat and fold in the fresh spinach. Stir until it wilts from the residual heat, adding a vibrant green color and fresh taste to the curry.
  7. Serve over rice: Spoon the curry over the cooked rice, or mix both together if preferred, ensuring each serving has a balanced portion of sauce, vegetables, and rice.
  8. Enjoy: Optionally top with crushed red pepper flakes for an extra kick. Serve hot and enjoy a hearty vegan meal packed with flavor and nutrition.

Notes

  • You can substitute the bell pepper with other vegetables such as zucchini or carrots based on preference.
  • For a spicier dish, increase the amount of curry paste or add more crushed red pepper flakes.
  • Using vegetable broth instead of water enhances the depth of flavor in the curry.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
  • Adjust seasoning towards the end of cooking to suit your taste preference.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan, Indian-inspired
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-curry-potatoes-recipe/