Name: Vegan Potato Curry with Spinach and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 400 g potatoes, peeled and diced; 200 g frozen peas; 200 g spinach (fresh or frozen); 1 to 2 onions (100 g to 150 g), chopped; 2 cloves garlic, minced; 2 tablespoons oil; 2 tablespoons tomato paste (about 40 g); 400 ml coconut milk (1 can); 400 g canned diced tomatoes (1 can); 1 tablespoon curry powder; 1 tablespoon vegetable broth powder (15 g); Black pepper or cayenne pepper to taste

why make this recipe

Vegan Potato Curry with Spinach and Peas is not just a delicious dish; it’s also a healthy option. Packed with nutrients from potatoes, spinach, and peas, this curry offers a hearty meal that satisfies both your taste buds and dietary needs. It’s quick to prepare, making it perfect for busy weeknights or meal prep. Plus, it’s vegan, so it’s suitable for those following a plant-based diet.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

how to make Vegan Potato Curry with Spinach and Peas

Ingredients:

400 g potatoes (peeled and weighed)
200 g frozen peas
200 g spinach (frozen or fresh)
1 to 2 onions (100 g to 150 g)
2 cloves garlic
2 tablespoons oil
2 tablespoons tomato paste (about 40 g)
400 ml coconut milk (1 can)
400 g canned diced tomatoes (1 can)
1 tablespoon curry powder
1 tablespoon vegetable broth powder (15 g)
black pepper (or cayenne pepper, but not too much)

Directions:

Prepare Ingredients: Start by peeling and chopping the potatoes into small cubes. Chop the onions and garlic finely. If using fresh spinach, wash and chop it as well.
Sauté: In a large pot, heat the oil over medium heat. Add the chopped onions and garlic, and sauté until they become soft and fragrant.
Add Potatoes and Spices: Stir in the diced potatoes, curry powder, and vegetable broth powder. Allow everything to cook for a few minutes so the potatoes absorb the flavors.
Add Tomatoes and Coconut Milk: Pour in the canned diced tomatoes and coconut milk. Stir well to combine all ingredients.
Simmer: Bring the pot to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes or until the potatoes are tender.
Add Spinach and Peas: Finally, add in the spinach and frozen peas. Stir and cook for an additional 5 minutes until heated through.
Season: Taste and add black pepper or cayenne pepper according to your preference.

how to serve Vegan Potato Curry with Spinach and Peas

Serve the Vegan Potato Curry hot, with rice, quinoa, or flatbread on the side. You can also garnish with fresh herbs like cilantro for added flavor. This dish works well as a main course for lunch or dinner.

how to store Vegan Potato Curry with Spinach and Peas

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the curry for up to 2 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

tips to make Vegan Potato Curry with Spinach and Peas

If you prefer a thicker curry, you can mash some of the potatoes once they are cooked.
Feel free to add other vegetables like carrots or bell peppers for extra nutrients.
Adjust the spice level by adding more or less curry powder and pepper according to your taste.

variation

You can make this curry with other legumes, such as chickpeas or lentils, for added protein. Using sweet potatoes instead of regular potatoes gives a different flavor.

FAQs

Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just wash and chop it before adding it to the pot.

How do I make this curry spicier?
Add more curry powder or a pinch of cayenne pepper to increase the heat.

Can I make this dish without coconut milk?
Yes, you can use vegetable broth or any plant-based milk if you want a lighter option. However, it may change the taste and creaminess of the dish.