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September 16, 2025
Spicy Vegan Potato Curry Recipe
Spicy vegan potato curry features abundant spices that create better flavors than any restaurant curry while being completely plant-based and satisfying. This bold preparation demonstrates how vegan curries can achieve incredible depth of flavor without any animal products. The abundant spice blend creates complex layers of taste that prove plant-based cooking can be just as satisfying as traditional versions. This restaurant-quality recipe shows that home cooking can exceed professional establishments when proper techniques and quality spices are used. The spicy preparation appeals to heat lovers while the vegan nature makes it accessible to plant-based eaters seeking authentic curry flavors.
This vegan potato curry has abundant spices that make this better than any restaurant curry I’ve tasted.
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
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Ingredients
4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
4 teaspoons curry powder
4 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons salt
1 (1 inch) piece fresh ginger root, peeled and minced
1 ½ teaspoons cayenne pepper
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
Directions
Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for 1 to 2 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion has softened and turned translucent, about 5 minutes. Season with curry powder, garam masala, cumin, salt, ginger, and cayenne pepper; cook and stir for 2 minutes more.
Add cooked potatoes, garbanzo beans, peas, and tomatoes, then pour in coconut milk. Bring to a simmer and continue cooking for 5 to 10 minutes.
From the Editor
Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts (per serving)
| 407 | Calories |
| 20g | Fat |
| 51g | Carbs |
| 10g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 407 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 13g | 67% |
| Sodium 1176mg | 51% |
| Total Carbohydrate 51g | 18% |
| Dietary Fiber 10g | 36% |
| Total Sugars 6g | |
| Protein 10g | 20% |
| Vitamin C 44mg | 49% |
| Calcium 107mg | 8% |
| Iron 7mg | 39% |
| Potassium 1090mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
