Food, Lunch & Dinner, Recipe

Recipe: Easy Vegan Potato Curry (WFPB, Oil Free)

Simple vegan potato curry made with minimal ingredients. This whole food plant-based recipe is easy, delicious, and family friendly! It’s also a great way to use up leftover potatoes! Feel free to jazz it up with extra veggies, legumes, and/or whole grains. For an even easier vegan curry recipe, check out Meg’s Mishmosh Meal: Lazy Vegan Curry for a 3 ingredient recipe.

Easy Vegan Potato Curry

By: Meg Gray
Plant Fit Meg

Ingredients

  • 1 can diced tomatoes
  • 1 tbsp curry powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp coriander
  • 2 cups cooked potatoes, cubed
  • 2 cups kale, chopped

Directions

  1. Warm pan over medium-high heat. Add a splash of water to make sure the pan is hot enough.
  2. Add diced tomatoes and spices.
  3. Mix thoroughly and cook for 5-10 minutes.
  4. Add cooked potatoes and kale.
  5. Mix thoroughly and cook another 5 minutes or so.
  6. Taste test and add more spices if desired to suit your taste preference.
  7. Enjoy!

Optional Toppings/Additions:

  • start recipe with diced onion and minced garlic
  • peas
  • corn
  • carrot
  • cauliflower or broccoli

Serving Suggestions:

  • Mix cooked chickpeas, lentils, or split peas into the last few minutes of cooking
  • Serve alongside cauliflower rice and/or rice, quinoa, or another whole grain
  • Serve alongside your favourite vegetables – greens, broccoli, cauliflower, etc…
  • Add curry and greens to a pita wrap

This recipe is featured in my Mary’s Mini Challenge What I Eat in a Day video:

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