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Overhead view of Vegan Creamy Coconut Potato Curry served with brown rice and cilantro.

Creamy Coconut Potato Curry (Vegan)

Delaney Marie
This Creamy Coconut Potato Curry is a cozy, vegan dinner with tender potatoes, carrots, and warm spices. Perfect for an easy weeknight meal and delicious served over rice!
*Note that From Start to Finish is an estimate that includes 10 minutes to prep all of your ingredients, and approximately 50 minutes to complete the recipe directions.
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From Start to Finish1 hour
Servings5 servings (with rice)

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

*Raw cashews: These will be toasted in the recipe, or you can save time by using pre-toasted cashews if you prefer!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!