Creamy Potato Curry (Vegan and Gluten Free)

One pot, creamy and nourishing plant-based Indian potato curry recipe ready in less than 30 minutes has irresistible flavor and is the ultimate comfort food dish.

This mildly spicy vegan potato curry is full of flavors and is easy to make with pantry staples. Boiled potatoes are simmered in a mildly spicy and savory plant-based yogurt sauce infused with garlic, ginger and aromatic Indian spices.

The base of this curry is incredibly versatile, anything goes and you can make it as simple or as complex as you like. This Punjabi style curry goes well with rice or naan.

You will love this vegan potato curry! It is:

✓ flavorful, creamy and 100%

✓ one-pot meal

✓ quick and easy to make, does not take hours to cook

✓leftovers freeze really well

✓ tastes great with naan or rice

Leftovers keep very well in the refrigerator for 3-4 days. If anything the flavors get even better the next day! It is also freezer friendly.

 

 

 

Creamy Potato Curry (Vegan and Gluten Free)

One pot, creamy and nourishing plant-based Indian potato curry recipe has irresistible flavor and is the ultimate comfort food dish. 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 4

Ingredients

  • 1 tablespoon

    canola oil

  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 1 inch

    ginger, finely chopped

  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1 cup water
  • 1 cup plant-based yogurt,whisked
  • 1/2 teaspoon salt
  • 1/2 teaspoon  garam masala  
  • 1 teaspoon dry fenugreek leaves, crushed, optional 
  • 2 tablespoon cilantro leaves, finely chopped

Instructions

  1. In a large pan, over medium heat, warm the oil and sauté the bay leaf and cumin seeds until they become aromatic. Turn down the flame to low

  2. Add the ginger, turmeric, and coriander powder and sauté for 30 seconds.

  3. Whisk the water and plant-based yogurt and add it to the pan.

  4. Add the cooked potatoes and salt. Mix well, cover and simmer for 5 minutes or until the potatoes absorb flavor.

  5. Add the garam masala, fenugreek leaves, and cilantro leaves, mixing well.

BON APPÉTIT!