This Creamy Coconut Potato Curry is a cozy, vegan dinner made with tender potatoes, carrots, curry spices, and creamy coconut milk. Perfect for an easy weeknight meal, this vegetarian curry is warm, comforting, and full of flavor.
While this vegetable curry takes inspiration from Indian and Thai flavors, it is my own cozy, weeknight-friendly version and is not traditional to any specific cuisine. Creamy, flavorful, and packed with vegetables, it makes a comforting vegan dinner!
Table of Contents
Why You'll Love This Recipe
- Creamy & comforting: tender vegetables are coated in a velvety coconut curry sauce to make the perfect cozy dinner.
- Easy vegan dinner: ready in under an hour, this is the perfect weeknight curry!
- Vegan & plant based: a wholesome meal that the whole family can enjoy.
Key Ingredients
- Potatoes: our hearty star! Potatoes make this curry filling and are the perfect tender texture.
- Carrots: for a bit of sweetness and color.
- Coconut milk & veggie broth: these work together to create a creamy and rich coconut curry sauce.
- Curry spices: curry powder, coriander, cumin, and turmeric come together to give us a warm flavor.
- Garlic & ginger: for an aromatic base!
- Cashews: gives a satisfying crunch.
- Lime juice & tamari: for a bright finishing touch.
How to Make Vegan Coconut Potato Curry
Sauté the onion over medium heat. Add the carrot and potato, followed by the garlic and ginger, and finally all the spices.
Pour in the veggie broth and coconut milk. Bring to a simmer, cover, and cook 15-20 minutes.
Stir in the maple syrup, lime juice, and tamari. Create a cornstarch slurry with cornstarch and cold water, and then stir into curry and let thicken for 5-10 minutes.
Toast the cashews in a nonstick pan. Serve the curry with rice and topped with cilantro and toasted cashews. Enjoy!
Recipe Tips
- Don’t skip the cornstarch slurry! Mix cornstarch with cold water and stir it into the curry at the end to achieve a perfectly thick, creamy sauce.
- Toast cashews carefully: Stir frequently to prevent burning. Keep an eye on them as they only take a few minutes to become golden and fragrant.
- Adjust seasoning to taste at the end: Add extra lime juice to brighten the flavors or more tamari for a boost of umami.
Serving Suggestions
- Serve with your favorite rice: Basmati, jasmine, or brown rice are all great choices.
- Add bread on the side: Pair your Creamy Coconut Potato Curry with vegan naan or flatbread to soak up all that delicious flavor.
Substitutions & Variations
- Add extra protein: Chickpeas or Crispy Baked Tofu would make this curry even heartier.
- Swap the potatoes: Sweet potatoes can replace the gold potatoes for a naturally sweet twist. Cook until fork-tender, but note they may take slightly less time than regular potatoes!
- Use pre-toasted cashews: This recipe instructs you to toast raw cashews, but you can also buy some pre-toasted ones if you prefer to skip this step!
Frequently Asked Questions
Yes! This Coconut Potato Curry can be stored in an airtight container in the fridge and tastes great reheated. For the best texture, wait to add the cashews until just before serving so they stay crunchy.
Any rice works! Basmati, jasmine, or brown rice are all excellent choices.
Yes, this curry is considered WFPB and is fully oil-free. It focuses on whole foods and minimally processed ingredients.
Other Cozy Dinners You'll Love
📖 Recipe
Creamy Coconut Potato Curry (Vegan)
Ingredients
- 1 small/medium yellow onion - diced
- 2 medium carrots - sliced into rounds
- 2 medium gold potatoes - cubed
- 3 cloves garlic - minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon curry powder
- 2 teaspoon coriander
- 2 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
- 1.5 cups veggie broth
- 1 can coconut milk
- 1 tablespoon pure maple syrup
- 1 tablespoon lime juice
- 1 tablespoon tamari
- 3 teaspoon cornstarch
- 1.5 tablespoon cold water
- ½ cup raw cashews*
For serving:
- brown or white rice
- cilantro
Instructions
- Sauté the vegetables: Heat a large nonstick pan to medium heat on the stovetop. Add a splash of water and the onion and sauté for 3 minutes. Stir in the carrot & potatoes and cook for 2 more minutes, then add garlic and ginger and cook another 2 minutes. Finally, add in the spices (curry powder, coriander, cumin, turmeric, & salt) and cook for 1 more minute.
- Simmer the curry: Pour in veggie broth & coconut milk, and bring to a simmer. Cover and reduce the heat so that it barely simmers. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Add flavorings: Stir in maple syrup, lime juice, and Tamari. Simmer 5 minutes uncovered.
- Thicken the sauce: In a separate small bowl, mix the cornstarch and cold water to make a cornstarch slurry. Stir it into the curry, raise the heat slightly, and cook for 5-10 minutes until thickened.
- Toast the cashews: In a separate nonstick pan over medium heat, toss in the cashews and toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
- Serve: Give a quick taste test and add more lime juice or tamari if desired. Spoon curry over rice and top with cilantro and toasted cashews. Enjoy!
Notes
Nutrition
*Nutrition facts are an estimate and are calculated for one serving.
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your curry-making ways.
Stay joyfully balanced!
Ellen & Chet Perryess says
Hey Delaney — We tried this one tonight & it was tasteroony. We were a little slim on spuds so we added some butternut squash chunks, then threw some spinach in at the last second for color. Thanks heaps. We had a fabu meal.
Delaney Marie says
Yay! So glad you loved it! Butternut squash and spinach sound like delicious additions!