Let’s Talk About This Cozy Vegan Curry Recipe

Alright, friend—so if you’ve ever rocked up at my flat around dinnertime in November, there’s a decent chance you’ve already been lured in by the smell of bubbling coconut and spices. I threw together this vegan curry recipe with potatoes for the first time during uni, mainly because my pantry was, frankly, tragic (you know how it goes). The funny part is, my first batch looked more like spicy potato soup than proper curry! But, over the years I figured it out and now—well, I dare say my family asks for it at least fortnightly. If only they did the washing up too…

Oh, and here’s the digression—I once tried to impress my cousin Jim with a fancy “authentic” curry, but all he wanted was a bowl of this simple, chunky classic and a slice of that crusty bread from the corner bakery. Go figure.

Why You’ll Actually Want to Make This

I make this when it’s positively dreichy outside, or I’ve totally run out of ideas (and occasionally, patience). My folks basically devour this curry (“such depth!”—my mum, every single time). It’s just hearty and filling; the kind of meal you’d want after spinning your wheels all day. Sometimes I make it extra spicy because my partner claims he “can’t feel flavour otherwise”—that’s love, right? Also, I used to think peeling potatoes was the worst job, but after getting a half-decent peeler it’s fine. Or just leave the skins on if you fancy. I do half the time, honestly.

What You’ll Need (Substitutions Welcome!)

4 medium potatoes, chopped (any sort—I usually grab whichever looks least wrinkly, but Yukon Gold is lush. Sweet potatoes swap in just fine!)
1 onion, diced (red or yellow, or even a shallot if you’re feeling Nigel Slater-y)
2-3 cloves garlic, minced (pre-chopped from a jar works if you’re in a rush—no judgment here)
1 thumb-sized piece ginger, grated (honestly, the powdered stuff works in a pinch; I won’t tell)
2 tablespoons curry powder (my gran swore by Sharwood’s, but whatever lives in your spice rack is fine)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional, but I love the warmth—skip if you don’t have it)
400ml (1 can) coconut milk (full-fat or lite; I rarely notice a difference)
400g can chickpeas, drained (I’ve swapped lentils in here—works fine, but chickpeas have more bite)
2 handfuls baby spinach (or throw in kale, or just skip if greens aren’t your thing)
Juice of half a lemon, or a solid squeeze from the bottle
Salt and black pepper, to taste
A dash of olive oil or vegetable oil for frying

How I Bring It All Together (Potato Curry Assembly!)

First, get the oil hot in a big saucepan—you don’t have to be precise here, just enough to coat the bottom. Drop in the chopped onion and let it go soft. About 3-4 minutes, give or take. This is usually when I have a little kitchen dance, but optional!
Add the garlic and ginger; stir-fry for about 30 seconds until fragrant (don’t let it burn—that’s the worst). This is where I sneak a cheeky sniff. I’m not sorry.
Sprinkle in your curry powder, cumin, and paprika. Stir it about; you want everything coated. Don’t worry if it sticks a bit—it’ll come loose once you add the liquid.
Toss in the potatoes, chickpeas, and dump in the coconut milk. Fill the empty tin partway with water (maybe half a can) and swish it around—dump that in too. Saves waste and thin’s the curry out a bit.
Season with salt and pepper. Bring it all to a boil, then turn down low and let it simmer for about 25-30 mins, until the potatoes are soft through but not mushy. I always poke them with a fork at the 20-min mark, just to see.
Chuck in the spinach and let it wilt (about 2 mins). If it looks a bit soupy, I sometimes mash a few potatoes against the side of the pan to thicken it up. Squeeze lemon juice over—don’t skip this, trust me on that part.
Give it a taste. Maybe you’ll want more salt, maybe not. On second thought, maybe a tiny pinch more paprika for spice-fiends like my partner.

Notes I’ve Picked Up (a.k.a. “Oops, Learn From Me!”)

I used to always overcook the potatoes because I’d get distracted by my phone. Really, set a timer—saves your curry from turning to glue.
If you forget the lemon at the end, it’s not a disaster, but it does brighten things up. I find bottled lemon juice is grand; no need to get fancy.
Paprika on top at serving looks classy. Taste-wise? Minimal difference, but my mum says it’s “presentation!”

If You Want to Mix It Up a Bit

Switch up the beans: Black beans were… all right. Not my favourite, but worth a try if that’s all you’ve got.
Roast the potatoes first for extra flavour, though I only bother if it’s the weekend. Adds a rich, caramelized vibe.
Swap in cauliflower for half the potato—makes it lighter, if you’re on that sort of kick.
Tried adding sultanas like some posh curry houses—I did not love it. Maybe you will?

What If I Don’t Have…?

Big saucepan? Any deep pan with a lid will do. I’ve even used a battered Dutch oven (casserole pot?) and it’s come out fine, honestly.
No garlic press? Bash with the flat of your knife and chop; works just as well.

Storing Leftovers (If Any!)

Pop leftovers in a lidded container in the fridge for up to 3 days—but honestly, in my house it’s never lasted more than a day! It’s the sort of thing that tastes even better the next day (or so everyone says, not that I ever get leftovers). Freezes all right, but you might need to add a splash of water when reheating as it thickens up. Serious Eats has solid freezing advice if you’re curious.

How I Like to Serve It (But Do Your Own Thing!)

I’m partial to a big scoop of this over brown rice, with a wedge of lime and maybe a sprinkle of coriander (if I’m feeling grown up). My mum swears by thick slices of homemade sourdough on the side to mop up all the sauce. Oh, and when my friend Dave comes round, he brings poppadoms from the shop—game changer.

Lessons Learned (a.k.a. Pro Tips Form the Trenches)

I once tried rushing the potato-cooking stage and regretted it—undercooked spuds ruin the whole vibe. Take your time with that part.
Taste as you go. I know people say this, but the one time I forgot, it was bland as anything. Just trust your tongue.
Don’t try to saute everything at once. I know, minimal pans are tempting, but things get steamy and weird. Layers, mate.

FAQ (You Lot Always Ask…)

Can I make this in a slow cooker? You can! Just toss everything in except the greens/lemon and cook on low 4-5 hours. Add greens at the end; let ’em wilt. It’ll turn out even more tender, sometimes a bit too soft if you’re not careful.
What if I don’t like coconut milk? Swap for plain oat milk and a splash of olive oil—won’t be quite as creamy, but works. I did this once when the shops were shut and it was… fine. Not amazing, but who’s judging?
How spicy is it? Totally up to you. If you’re making it for kids, cut back the curry powder and maybe skip the paprika. My lot loves heat so I double the spices, but your mileage may vary!
Can I prep it ahead? Absolutely. Actually, I think this tastes better the next day—but don’t tell my family or they’ll empty the pot before I get dinner.
Do I really need fresh ginger? In a perfect world, yes. In real life, a teaspoon of ground ginger is usually what I manage on a Tuesday. Works fine.

And if you want to nerd out on homemade curry spice blends, there’s a great guide over at Feasting At Home. Knock yourself out!

Vegan Curry Recipe with Potatoes: My Cozy Go-To Meal