Easy Vegan Potato Curry

I love this recipe for a few reasons. 1: It involves potato, which is always a good thing in my book. 2: It has an Indian flavour which tastes great. 3: It's healthy and has no sugar added. 4: It's quick and easy to make. 5: It's vegan, gluten free, and involves mustard seeds, which I would take a bullet for. In essence, I love this recipe, and hope you do too!


  • 2 tbs olive oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground coriander
  • 4 cloves
  • 1 brown onion
  • 2 cloves garlic
  • 1 tomato
  • 4 large potatoes
  • 300ml coconut milk
  • 1 bay leaf
  • 1 tsp chili
  • 1 tsp ginger
  • 1/4 tsp turmeric
  • 2 carrots
  • 1/2 cup peas
  • Quinoa or rice, to serve


  • Heat oil in a large pan on a medium heat
  • Add mustard seeds, cumin seeds, coriander, cloves, onion and garlic and cook for 3 minutes
  • Remove from heat and add to a blender, with tomato
  • Meanwhile, heat potatoes in pan with a splash of water for 5 minutes
  • Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes with a cover
  • Add carrots and peas, and leave to simmer for 5-10 minutes, depending on how runny you like the liquid
  • Remove from heat and serve with quinoa or rice

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