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Vegan Potato Garam Masala Curry Recipe

by Alex Fernandes
Embark on a gastronomic journey with our Vegan Potato Garam Masala Curry Recipe, a dish that promises to tantalize your taste buds and transport you to the heart of vibrant Indian cuisine. This recipe is a culinary masterpiece, skillfully blending the robust flavors of traditional spices with the wholesome goodness of vegetables. Each spoonful of this curry is a delightful harmony of rich, aromatic spices like turmeric, cumin, and the star ingredient, garam masala, which dance gracefully on the palate. The tender potatoes and a medley of fresh vegetables, simmered in a lusciously creamy coconut milk base, create a texture that's both comforting and satisfying. Perfect for a cozy family dinner or a special vegan feast, this recipe is not just a meal; it's an experience of bold flavors and nourishing ingredients. Prepare to be enchanted by the simplicity yet profound depth of this vegan delight, a dish that's as heartwarming to cook as it is to savor.
Total Time
50 min
Difficulty
Medium

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Ingredients for 4-6 Servings

  • 500 g
    Potatoes:peeled and diced
  • 300g
    Mixed vegetables (carrots, peas, bell peppers)
  • 150 g
    Onion: 1 large, finely chopped
  • 2 tbsp
    Ginger:grated
  • 4 cloves
    Garlic: finely minced
  • 1 tsp
    Ground turmeric
  • 2 tsp
    Ground cumin
  • 2 tsp
    Ground coriander
  • 1 tbsp
    Garam masala
  • 1 tsp
    Red chili powder (adjust to taste)
  • 200 g
    Tomato puree
  • 400 ml
    Coconut milk can
  • A handful
    Fresh coriander chopped
  • To taste
    Salt
  • 2 tbsp
    Vegetable oil

Time

  • Preparation Time
    20 min
  • Cooking Time
    30 min
  • Total Time
    50 min

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Method

  1. Prepare the Vegetables: Peel and dice the potatoes into small cubes. Chop the carrots, peas, and bell peppers into bite-sized pieces.
  2. Cook the Aromatics: In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent and golden, about 5 minutes. Add the grated ginger and minced garlic, cooking for another 2 minutes until fragrant.
  3. Spice it Up: Stir in the ground turmeric, cumin, coriander, garam masala, and red chili powder. Cook for about 1 minute, stirring constantly to prevent the spices from burning.
  4. Add Vegetables: Add the diced potatoes and mixed vegetables to the pan. Stir well to coat the vegetables in the spice mixture.
  5. Simmer with Tomato and Coconut Milk: Pour in the tomato puree and coconut milk. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender and the curry has thickened.
  6. Season and Garnish: Season the curry with salt to taste. If the curry is too thick, you can add a little water to reach your desired consistency. Finally, stir in the chopped fresh coriander.
  7. Serve: Serve the potato garam masala curry hot with steamed basmati rice or warm garlic naan. Enjoy your hearty and flavorful vegan meal!

Notes:

This recipe serves 4-6 people and offers a perfect balance of spices and vegetables, making it a delightful vegan dish that's both nourishing and satisfying. 🌱🥘🍲

Goes Great with

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