Vegan Potato Curry

Potato Curry
Comforting, cozy, weeknight-friendly

Serves: 4 | Time: 25–30 minutes

You’ll need
• 2 cloves garlic, minced
• ½ large onion, chopped
• 1 tbsp tomato paste
• 5 oz fresh tomatoes, chopped (about 5 medium)
• 14 oz potatoes, chopped
• 1 (14 oz) can coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 cup spinach
• ½ cup green peas (fresh or thawed)
• Salt and black pepper, to taste
• Cooked rice, for serving (optional)

Let’s Make It

1. Add garlic and onion to a non-stick saucepan over medium heat. Sauté 2–3 minutes until fragrant. Add a splash of water if needed to keep it oil-free.

2. Stir in tomato paste and cook 1 minute to coat the onions.

3. Add chopped tomatoes, pressing them gently as they cook. Stir occasionally for 2–3 minutes until they release their juices.

4. Add potatoes, coconut milk, curry powder, turmeric, and garam masala. Bring to a gentle simmer, cover, and cook 15 minutes, stirring occasionally, until potatoes are fork-tender.

5. Stir in spinach and green peas during the last minute of cooking. Let the spinach wilt.

6. Season with salt and pepper to taste. Serve warm over rice, if desired.

Pro Tip:
If the curry thickens too much, add a splash of water or broth to loosen it before serving.