This hearty potato curry contains green beans and flavorful spices. It’s a simple recipe that is vegan (dairy-free), gluten-free, and easy to make in one pot. Aloo curry is a delicious weeknight dinner or side dish that can be served with roti or naan.
I love curries so much and therefore, I already shared different curry recipes on my blog. Here are some examples:
- Sweet Potato Curry
- Chickpea Curry
- Vegan Tikka Masala
- Vegetable Coconut Curry
- Thai Coconut Curry Soup
- Red Lentil Dahl
Almost all of them can be served with rice, so it was time to make an Indian potato curry recipe! It turned out super flavorful, comforting, and satisfying. I hope you will love it as much as I do.
What you’ll need
I kept the recipe quite easy and all you need is simple pantry ingredients and one pot to cook the aloo curry.
These are the ingredients which I used for this vegan potato curry:
- Green beans – you can use fresh or frozen green beans
- Potatoes – I prefer Yukon Gold
- Onion – you can use red or white onion
- Garlic – adds a fantastic flavor and has many health benefits
- Fresh ginger – I don’t recommend using dry because fresh ginger adds a wonderful flavor
- Vegetable broth – you might use water and a vegetable bouillon cube instead
- Fresh herbs – cilantro or use parsley if you don’t like cilantro
- Spices – I list them all below in the recipe card. They add an amazing flavor to the curry
- Canned coconut milk – you can use dairy-free cream instead (e.g. oat cream, soy cream, etc.)
All ingredients, measurements, and nutrition facts (calories, etc.) can be found in the printable recipe card below.
How To Make Potato Curry?
I prefer to eat this curry as a stew and always leave it chunky. However, if you prefer a creamy vegetable curry soup, then you can use an immersion blender or regular blender to puree the curry. Check the step-by-step photos below.
STEP 1: First, you’ll need to chop the potatoes and green beans into bite-sized pieces (don’t make too large chunks, otherwise, it will take longer to cook the curry). Mince fresh garlic and ginger. Heat oil in a large pot (you can also use a large skillet) over medium heat. Add the onion and sauté for about 4 minutes.
Next, add fresh ginger, garlic, all spices, potatoes, and also the green beans. Sauté for a further one minute until fragrant, stirring frequently.
STEP 2: Add the vegetable broth/stock and bring the soup to a boil. Cover the pot with a lid.
STEP 3: Let the soup simmer over low heat for about 20 minutes (depending on how small/large you chopped the potatoes and the green beans) or until the potatoes and green beans are fork-tender.
STEP 4: In a small bowl, combine the canned coconut milk and cornstarch. Stir with a whisk until there are no lumps and add the mixture to the curry. Let simmer for a few more minutes without a lid to thicken the stew.
STEP 5: Taste the veggie curry and adjust seasonings. Add more salt/pepper/spices to taste.
Tips & Variations
Add other veggies of choice: You can add chopped carrots, zucchini, squash, cauliflower, peas, or sweet potatoes for a variation. Also, check out my Veggie Stew Recipe for inspiration.
Add lentils: I love adding cooked lentils! It thickens the vegetable curry even more and adds healthy plant-based protein. Chickpeas are also a wonderful addition!
Cornstarch: You can use arrowroot flour or potato starch to thicken the curry. Regular flour should work fine too. Another option would be to leave it out completely and blend a part of the curry, to thicken it.
Crushed tomatoes: Add 1 cup of crushed tomatoes to the vegan potato curry for a variation. I love both versions!
Meal prep: This vegetable curry is also perfect for meal prep! Store leftovers covered in the refrigerator for up to 3 days. It tastes even better and more flavorful on day two.
This Aloo Curry Is:
- Vegan (dairy-free)
- Easy to make
- Perfect as weeknight dinner or side dish
Should you give this potato curry recipe a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your delicious curried potatoes! 🙂
- 1 tbsp oil
- 1 medium onion diced
- 1/2 tbsp fresh ginger minced
- 3 garlic cloves minced
- 2 pounds (900 g) potatoes diced
- 2 1/2 cups (270 g) green beans cut into small pieces
- 1 1/2 tbsp curry powder or less if you don't like it too spicy (*see notes)
- 1 1/4 tsp sea salt or to taste
- 3/4 tsp ground cumin
- 1/2 tsp black pepper or to taste
- 1/3 tsp turmeric
- 1/4 tsp red pepper flakes omit if sensitive to heat
- 1/4 tsp nutmeg
- 1/4 tsp smoked paprika
- 3 cups (720 ml) vegetable broth
- 2/3 cup (160 ml) canned coconut milk (*see notes)
- 2 tbsp cornstarch (*see notes)
- Chop the potatoes and green beans into bite-sized pieces, dice the onion, and mince the garlic & ginger. Heat oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes. Then add fresh ginger, garlic, all spices, potatoes, and green beans. Sauté for a further one minute, stirring frequently.
- Add vegetable broth and bring the soup to a boil.
- Let simmer over low heat with a lid for about 20 minutes or until the potatoes and green beans are fork-tender.
- Combine coconut milk and cornstarch in a small bowl and stir with a whisk until there are no lumps. Add the mixture to the curry. Let simmer for a few more minutes without a lid to thicken the curry.
- Taste and adjust seasonings. Add more salt/pepper/spices if needed. Store leftovers covered in the refrigerator for up to 3 days. Enjoy with bread or naan! Please check the recipe notes below.
- Curry powder: Use garam masala if you don't have curry powder.
- Canned coconut milk: You can use coconut cream or dairy-free cream instead (such as oat cream, soy cream, etc.).
- Cornstarch: You can use arrowroot flour or potato starch to thicken the curry. Regular flour should work fine too. Another option would be to leave it out completely and blend a part of the potato curry, to thicken it.
- More tips: Read the blog post for helpful tips and variations and to check out the step-by-step photos and video.
- Recipe serves 4. Nutrition facts are for one serving.
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