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)
- Hearty
- Rich
- Comforting
- Creamy
- Flavorful
- Gluten-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! ????
Potato Curry
Ingredients
- 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)
Instructions
- 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 bread! Please check the recipe notes below.
Notes
- 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.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Absolutely wonderful. Made it almost exactly the same, we don’t like coriander, I used flat leaf parsley. But at the end I added about 10 leaves of silver beet finely chopped, for the last couple of minutes, just until wilted.. I have a late summer crop still producing and am using it in almost everything possible. Can see making this with varied veg combos. Thank you for a great easy recipe
Sounds awesome! Thanks a lot for sharing. 🙂
This was SO delicious! I’m not a great cook but everyone told me how amazing this tasted. Thankyou
You are very welcome, Chanae! 🙂
Just made this tonight and it is so yummy!!! Will definitely make this again!!
Hi Donna! So happy you liked it. 🙂
This Potato Curry recipe is so good! I used S&B Curry Powder for a quality-worth, flavorful taste dish. Yummy! Best paired with my favorite roasted barley tea.
Sounds great! 🙂
So delicious!!! I didn’t measure any of my spices & currently my tongue and throat are on fire as I’m eating lunch in my car lol. I also left out the turmeric and used Almond Milk in place of coconut as I’m not a coconut fan. Definitely going in my mental recipe book!!
That’s awesome, Johnae! Happy you like it. 🙂
This is a great dish, since finding it I have made it so many times. My daughters now love it as I have made it for them to enjoy. This time I had added carrots, in the past I had added veggie burgers. Outstanding Ela Outstanding.
Thanks so much for your lovely feedback! 🙂
This curry was delicious my family loved it.
I will definitely be making this curry again.
Thank you for sharing your recipe.
You are welcome, Angie. I am glad your family love it. 🙂
Most delicious curry my family has eaten!
Hi Ann, I am so glad you liked it! 🙂
This will be going into rotation!!! Perfect on the seasoning just an overall great meal thank you!,
Happy you like it! Thanks for your feedback. 🙂
We have a winner! Just made this, as written and it is delightful! Great spice mix, i.e., not using only curry powder. I threw in a package of curried tofu at the end to bump up the protein. Served with grocery store packaged naan. I also used leftover frozen veggie stock and leftover frozen coconut milk cubes (I am SO lazy!). Totally liking the ideas of adding frozen peas or frozen spinach as well. Bookmarking this one!
That’s awesome, Mizz! Love the idea of freezing coconut milk btw. Thanks for your great comment. 🙂
Made this again today and added frozen peas at the end. I also didn’t have enough of my favorite baby Yukon Gold potatoes so I cut up a big old yam/sweet potato (the kind with the white flesh, not the orange) and it was a total winner. That yam gave it a whole different dimension with that spice mix. What a terrific recipe that so readily accommodates a variety of vegetables on hand!
Sounds awesome with the yam! Thanks for sharing. 🙂
Really good ! Thanks.
Hi Trudy, I am glad you like it. 🙂
Love this recipe! It’s so simple, and I almost always have everything on hand, especially if I go with canned green beans. I usually add chickpeas, and this time I served it with a squeeze of fresh lime juice – so good!!
That’s awesome Lizzie! I am so glad you love it. 🙂
Thanks for your feedback!
Amazing. Will be making this often. Its different from other indian curries because it uses coconut milk. And ive never seen other indian curries use coconut milk. But nonetheless tasted fantastic.
Hi Amy, I think most Indian curries use coconut milk. So happy you liked it. 🙂
OMC (Oh My Curry) Only one word for this, DELICIOUS! Tasted as good as it looked. Followed the recipe except for the chili component, and will be making this again and again.
Can’t wait to try more of your recipes Ela.
Super happy it came out delicious, Richard. 🙂
I made this dish for myself tonight while the rest of the family had leftovers. I didn’t change a thing. It turned out fantastic and I’ll be making it again and again.
Thanks!
That’s wonderful, Vesna. I am so glad you liked it. 🙂
I’ve recently discovered you on Instagram and knew right away that I had to follow you…and I’m sooo glad I did!
I made this wonderful soup for lunch today and it was AMAZING!!! I just love the spice combination❣️ I followed it as written, however, I also added in 1/2 cup of red lentils (together with the beans and potatoes) so I didn’t have to use any thickener. I’ll be making this soup on a regular basis for sure, and can’t wait to try more of your beautiful/delicious recipes! Thank you so much for sharing! ????
Aww, that’s such a nice compliment, Aura! I am so glad you liked the curry. 🙂
Just made this tonite. Love it! Super simple. Didn’t add the red pepper flakes, and it was decently spicy. Thinking about adding chicken.
I am glad you liked the recipe, Sherry.
Hi 🙂 I’m curious how best to add lentils? Do I need to cook separately then add in the end or can I throw in raw lentils?
Hi, if you are using quick-cooking lentils like red lentils you can add them raw in step 2. Any other type of lentils I would suggest soaking beforehand for about 30 minutes, so that they cook faster. 🙂
Like everything I’ve made from ElaVegan recipes, this did not disappoint. It was easy to put together and turned out beautifully. The flavours and the textures were perfect. Thank you for another great meal idea!
You are very welcome, Julia! So happy you loved this recipe. 🙂
Hey Ella!
Thanks for this recipe – it’s definitely one of my absolute go-to favourites!! <3
I was wondering – do you think this dish will freeze well?
Thanks a lot! <3 🙂
I am so glad to hear that, Marina. Yes, I think it should freeze well. 🙂