Vegan potato curry

As seen on Għand il-Vegan

by Lino Cini

This potato curry is incredible in its simplicity and depth, utilising ingredients like fresh tomatoes and tomato paste for a tangy base, and featuring cubes of potatoes which absorb all the aromatic spices beautifully. A burst of green with the addition of spinach and peas offers not just a pop of colour, but also a boost of nutrition, making this dish a wholesome choice for any meal. It’s perfectly seasoned with salt and pepper, guaranteeing each bite is as delightful as the last.

Let’s dive into the kitchen and start cooking this irresistible potato curry that promises a feast for the senses and a hug for the soul.


Vegan potato curry

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 cloves garlic,
  • 1/2 large onion chopped,
  • 1tbls tomato paste,
  • 5 medium sized tomatoes chopped,
  • 400 grms potatoes cubed,
  • 1 can coconut milk,
  • 1 tbls medium curry powder,
  • 1 tsp turmeric,
  • 1 tsp garam masala,
  • 1 cup spinach,
  • 1/2 cup peas,
  • salt/pepper.


  • Add garlic and onion to a non-stick saucepan and sauté for 2/3 minutes.
  • Add a splash of water if it sticks, this is an oil free recipe.
  • Then, add the tomato paste and sauté for 1 minute more.
  • Add the tomatoes and gently press down.
  • Cook, stirring occasionally, for 2/3 minutes.
  • Add the potatoes, coconut milk, curry powder, turmeric and garam masala.
  • Bring to a simmer, cover and cook on a low-medium heat, stirring occasionally, for around 15 minutes.
  • At the last minute, stir in the spinach and the green peas, cooking until the spinach has wilted.
  • Season to taste with salt and pepper.
  • Can be served on a bed of rice. Cooking time 40 min.
  • Potatoes can be stored in natural state in a dark well ventilated place for about six months.


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