Name: Easy Potato Curry Recipe (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian-Inspired
Ingredients: 4 medium Yukon Gold potatoes, chopped into bite-sized pieces; 2 cups green beans, trimmed and chopped (fresh or frozen); 1 onion (red or white), diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 1/2 cups vegetable broth (or water + bouillon cube); 1 cup canned coconut milk (or oat/soy cream); 2 tbsp cooking oil; 1 tsp cumin; 1 tsp turmeric; 1 tsp coriander; 1 tsp garam masala; 1/2 tsp chili powder (adjust to taste); Salt & black pepper, to taste; Fresh cilantro or parsley, chopped (for garnish)

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This easy potato curry is a hearty and comforting one-pot dish made with tender potatoes, fresh green beans, and warm spices. The creamy coconut base makes it rich and flavorful, while still being light enough for a weeknight dinner. I love serving it with fluffy rice, roti, or naan for a complete meal.

Why You’ll Love This Recipe

I like how simple and wholesome this potato curry is. It doesn’t require complicated ingredients and comes together in one pot, which means less cleanup. The coconut milk gives it a silky texture, while the spices make it wonderfully fragrant. It’s vegan, gluten-free, and filling enough to enjoy on its own, but it also pairs beautifully with other Indian-inspired dishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes (I prefer Yukon Gold)
Green beans (fresh or frozen)
Onion (red or white)
Garlic
Fresh ginger
Vegetable broth (or water with a vegetable bouillon cube)
Fresh herbs (cilantro or parsley)
Canned coconut milk (or dairy-free cream like oat or soy cream)
Cooking oil
Spice blend (such as cumin, turmeric, coriander, garam masala, and chili powder)

Directions

Chop the potatoes and green beans into bite-sized pieces. Mince the garlic and ginger.
Heat oil in a large pot over medium heat, then sauté the onion for about 4 minutes until softened.
Add the garlic, ginger, spices, potatoes, and green beans. Stir and cook for 1 minute until fragrant.
Pour in the vegetable broth and bring it to a boil. Cover and let simmer until the potatoes are tender.
Stir in the coconut milk and let it cook for a few more minutes until creamy and well combined.
Taste and adjust seasoning. Garnish with fresh cilantro or parsley before serving.

Servings and timing

This recipe makes about 4 servings. It usually takes 15 minutes of preparation and 30 minutes of cooking, so I can have it ready in about 45 minutes total.

Variations

I like experimenting with this recipe by swapping or adding vegetables. Sometimes I add cauliflower, peas, or carrots for extra variety. If I want it spicier, I include more chili powder or a fresh green chili. For a different texture, I occasionally blend part of the curry to make it creamier, while still leaving some chunks of potato and beans.

Storage/Reheating

I usually store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better the next day as the spices develop. To reheat, I warm it gently on the stove with a splash of water or broth to loosen the sauce. It also freezes well for up to 2 months.

FAQs

Can I make this curry without coconut milk?

Yes, I often use oat cream or soy cream as an alternative. It still comes out creamy and delicious.

What type of potatoes work best?

I like Yukon Gold because they hold their shape while becoming tender, but russet or red potatoes also work fine.

Can I use frozen green beans?

Yes, frozen green beans are perfect when I don’t have fresh ones on hand. I just add them straight to the pot.

How can I make the curry thicker?

If I want a thicker consistency, I mash a few pieces of potato into the sauce or let it simmer uncovered for a few extra minutes.

What should I serve with this potato curry?

I love serving it with basmati rice, naan, or roti. Sometimes I add a fresh cucumber salad on the side to balance the flavors.

Conclusion

This easy potato curry is one of my favorite go-to vegan meals. It’s hearty, flavorful, and versatile enough for any day of the week. I like how it brings comfort in a simple bowl, whether I eat it fresh off the stove or as reheated leftovers.

Easy Potato Curry Recipe (Vegan)

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This easy potato curry recipe (vegan) is a hearty one-pot meal with tender potatoes, green beans, and warm spices in a creamy coconut base. Comforting, flavorful, and ready in 45 minutes, it’s perfect with rice, roti, or naan.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dish, Curry
Method: One-Pot Simmer
Cuisine: Indian-Inspired, Vegan
Diet: Vegan

Ingredients

4 medium Yukon Gold potatoes, chopped into bite-sized pieces
2 cups green beans, trimmed and chopped (fresh or frozen)
1 onion (red or white), diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 1/2 cups vegetable broth (or water + bouillon cube)
1 cup canned coconut milk (or oat/soy cream)
2 tbsp cooking oil
1 tsp cumin
1 tsp turmeric
1 tsp coriander
1 tsp garam masala
1/2 tsp chili powder (adjust to taste)
Salt & black pepper, to taste
Fresh cilantro or parsley, chopped (for garnish)

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Instructions

Heat oil in a large pot over medium heat. Sauté onion for 4 minutes until softened.
Add garlic, ginger, and spices; stir for 1 minute until fragrant.
Add potatoes and green beans. Stir to coat in spices.
Pour in vegetable broth, bring to a boil, then cover and simmer until potatoes are tender (about 20 minutes).
Stir in coconut milk and simmer for 3–5 minutes until creamy.
Taste, adjust seasoning, and garnish with cilantro or parsley. Serve hot.