Abundant spices make this better than any restaurant curry I've tasted. :)

Spicy Vegan Potato Curry

potatoes,

vegetable oil

yellow onion, diced

garlic,

cumin

cayenne pepper

curry powder

garam masala

(1 inch) piece fresh ginger root, peeled and minced

salt

(14.5 ounce) can diced tomatoes

(15 ounce) can garbanzo beans

(15 ounce) can peas, drained

(14 coconut milk

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.


Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.


I made this recipe EXACTLY as stated, and it came out so much better than I imagined it would!  I thought it would be cheap and cheerful, and useful as a side to something, but it is absolutely delicious!  The combination of spices is completely spot on, giving a very rich and authentic flavour, with a good amount of spicyness, but not enough to hurt! Of course it tastes better the next day, as any curry does.

The only things I would change in this recipe when I next make it (As I definitely shall), is that I will increase the amount of potatoes by at least 50%, to six or seven potatoes, and use only an 8oz can of chickpeas.  The curry as it is, is more like a chickpea curry with potatoes, but I'd like potatoes to be the main feature.  I think this curry would be very good too with spinach in it, instead of the peas, although its great as it is! 

ps. Im neither vegan nor vegetarian.  

I am almost embarrassed to tell everyone what I did to this recipe because of the lack of all of the ingredients... but I had to share because it turned out so well!!  It all started with the potatoes I needed to use up... when I came across this yummy sounding recipe.  I had no onions in the house, but I did have dried chopped onion, so I rehydrated them... I had no fresh garlic in the house, so I used the minced stuff in the jar (never as good as fresh, imho)... I had no fresh ginger, so I used ginger paste... I had no canned diced toms, but I did have tom paste... I had no coconut milk, but did have coconut milk powder to reconstitute...  I was infinitely surprised to have a can of peas, since I really don't care for canned peas at all (where did THOSE come from??).  In spite of all of my creative yet irreverent adjustments, this is one of the best curries I have ever tasted!

This was very flavorful and had a great texture. I omitted the chickpeas and added cauliflower, which I steamed over the boiling potatoes. I agree with other reviewers that this could have used more potatoes; it's pretty saucy. I wasn't in the mood for super spicy, so I used 1 tsp cayenne. I also reduced the curry to 1 tbsp, which was just right for us. Excellent over brown rice!

This is a great base for curry. I usually add a ton more veggies(frozen peas, beans, edaname, cauliflower, sugar snap peas, etc...) and I usually reduce the amount of garam masala spice to 2 tsp., but that's just my taste preference. But an overall great recipe- I make it a lot!

Holy yum! I'm not sure about other people calling this bland. I would say to check your spices. If they sit too long (in your cupboard or on the shelf) they wont be flavorful. Especially the cayanne. If its fresh, 1 1/2 teaspoons is really hot! Fair warning. Also, I'm not big on potatoes, now those are bland, so I used sweet potatoes and they are delicious. I also mixed up the veggies according to what I had on hand and added tofu. Wonderful!

This recipe is not bad, but the amounts of spices is off.  It's a bit overboard to have 4 t. of curry, 4 t. of garam masala, and 2 t. of cumin.  These spices are strong enough that I would cut these quantaties down to 1 t. cumin, 1-2 t. curry, and 1 t. garam masala.  The flavor will be there but prevent it from tasting too heavy which is what happens when you go overboard on those spices.  It will actually taste more flavorful with less (quantanty-wise) spices.  Also, you won't need as much salt (2t. is not healthy!) if you don't make the dish taste so heavy by going overboard with the spices.  More is not better in this case!  I speak from the experience of being both a lover of curries and an experienced cook in making curries.

Great Recipe!  I wrote a lengthy review detailing the outcome but this lack-luster website just erased it.  The recipe is really good.  Use large potatos.

I love this curry! I've made it twice now. It's good right away, but the next day the flavors are excellent. I altered it by using light coconut milk and going a little light on the cayenne and salt. I think as a result of using the light coconut milk, it needed a couple of teaspoons of sugar. The second time I made it, I added a diced green pepper and threw in a diced carrot with the potatoes for the last half of cooking. Easy, delicious and full of veggies -- for a lot less than at a restaurant. 

Definitely abundant spices! The ginger and coconut tastes were basically lost in the dish though.  I omitted the tomatoes because I'm not a huge fan.  Didn't care for the balance of potato vs garbanzos.  I would use more potato and less garbanzos, and I think yellow sweet potato would have a great flavor with the spices instead of regular taters.

This was pretty good.  Similar to many of the curry recipes we already make.  My husband liked this was because he thought it was saucier than some of our other recipes.  My 6-year old liked the combo of peas and potatoes.  I thought it was pretty good, but as ridiculous as this sounds, I thought the spice combination was a bit bland.  The spice (hotness) was good for purctastes, but the others didn't really stand out.  We will probably make this again, but not very often.

Oh my gosh, this was sooooo good.  I followed this recipe almost exactly and it was perfect.  I used olive oil instead of vegetable oil, yukon gold potatoes with the skin on, and frozen vegetables instead of canned peas.  Another reviewer commented on the lack of lots of vegetables so I went for it.  However, I believe this dish would be just as amazing without them, just not as good for ya.  We ate this with Naan by Mic (also from this website) and I HIGHLY recommend you eat these together, as it was heaven.  Everything was eaten with indian basmati rice.  Be adventurous and eat this tonight.

The unusual combination of flavours works well.  I reduced the garam masala to 1 teaspoon, because I found it overpowering and I used a heaped tablespoon of good quality curry paste.  Frozen peas (added at the end) tastes better than tinned.  I added some diced, cooked chicken for my husband and he rated it 5 stars!

This curry is a great base, but I felt that it needed more flavor.  I did leave out the cayenne since my husband cant handle spice very well.  Next time I will try adding more of the spices in as I make it.  The only main suggestion I have is you might want to cut up the diced tomatoes into smaller pieces; I found the size a little too big and overpowering for the bites with the tomato.  Overall, great curry recipe! We will definately make this again with a little more spices.


I really liked this.  It is spicy, but it doesn't take away from the dish.  This is going in to my frequent dishes I make.  Thank you for sharing the recipe.

Super good! My husband said, "make sure you save this recipe!" Other reviews said this was spicy, but does not bite.... Maybe my spices are more potent than others because this really knocked our socks off. This made a lot of extra sauce, next time I will add more veggies, cauliflower especially. I prepared this meal and hour before dinner time so the spices had a chance to meld. I added edamame and peas just before serving. Thanks, MegKat, this is a keeper!

Very flavorful, but oh-too-spicy-hot for my delicate palate with 1 1/2 tsp. cayenne pepper; the curry and garam masala also added "pepperyness" to it as well.  However, my husband LOVES curry and LOVES spice and he asked to not change a thing!  So, we compromised; next time I make it (and there will be a next time) - leave out the cayenne and he will add it to his own portions.  Delicious as a meal on its own and perfect for leftovers.  Your home will smell SO fragrant after making this!  Do not be afraid to use the whole (large) onion (for sure if it's a sweet yellow, like Vidalia), and add more garlic.  The flavors intertwine and blend so nicely that it's actually pretty much fool-proof.  When the weather is warm, serve with a crisp salad or a bowl of mixed fruit.  When it's the cooler months, serve with a basket full of flan or crusty bread and a big bowl of those winter veggies that seem to always go overlooked.  So, if you love spice, it's perfect just the way it is.  If you're like me an enjoy flavorful over spice, then you might want to conservatively add the cayenne, curry, and garam.  HIGHLY RECOMMEND!  I would have given it 5 stars if it weren't so spicy for my palate.  My husband is mad - he wanted 5 but I'm writing this! ;)

This is a staple for me; I usually add cumin seed, carrots, and fresh green beans.  PRO TIP: add the curry powder and cumin seed when you're cooking the onion to open the flavors of these spices, then add the garlic with the remaining spices.

Reduce the cayenne to 1/3 teaspoon.  Use two extra potatoes.

Really, really yummy. Next time I'll cut down on the cayenne pepper but this is a winner for the amount of food with a unique flavor and minimal work.

Usually I make a recipe first, then follow others suggestions the next time I make. But this time I read reviews, added some sweet potatoes, spinach, cauliflower, cut the spices in half, then tasted as I went along and ended up added the amount in the recipe. Loved this dish.

I can definitely understand where the people who say this is "bland" are coming from. Its spicy, but lacks any depth. It needs herbs or something in it. Probably a good starter recipe like someone else mentioned.

Surprisingly delicious!  We made a few changes: We upped the potatoes to 6, and cut back the spices to  3 tsps of Garam Masala i/o 4 and 1 tsp of cayenne i/o 1.5 (thank you fellow cooks; I love heat but the 1 tsp of cayenne was plenty spicy!) We swapped frozen peas for canned (hate canned vegetables!). 

It's a bit boring to look at, so next time I will cut back the chick peas to 1/2 can, cut the 6 potatoes down to 3 and add some carrots and broccoli for more color and variation and will garnish with some fresh, chopped cilantro.  Still, folks, it's a winner as written (if you cut back on the cayenne!)

UPDATE: Made this again Friday night and used the same spice measurements as above, but used 3 boiled and cubed potatoes, 1/2 can chick peas and we cheated: we added half a bag of microwaved steamed peas, and a full bag of a microwaved steamed broccoli, cauliflower, carrot mix). Served with hot, buttered naan bread, 5 of us devoured it!  Also, we used a frozen piece of ginger and I must say that it grated a lot easier with the microplane than fresh ginger and is much tastier than using powdered ginger any day.

Yes! It was tasty. Thank you for a recipe I will use again and again.

Adjustments (out of necessity): Used all the cayenne, 6-8 bird chilies, 2 serranos (with the seeds) - it was hot enough for me, although I doubt anyone who wasn't really used to "hot" would be able to eat it. I actually broke out in a forehead sweat, but that's the way I like it. LOL

I used coconut oil instead of vegetable oil and had to use a mix of Thai red &amp; green curry pastes (because I didn't have any Indian curry powder) but I will not be without it the next time.

I didn't have any garbanzos or peas. So, used potatoes, Kabocha squash, carrots and brussel sprouts. I sauteed green pepper and 2 c fresh tomatoes and a few Keffir lime leaves with the onion and spices. I cut the coconut milk in half and used about a cup of the vegetable stock. The squash thickened it up sufficiently. Makes me think that any combination of vegetables would work as long as you have the textures. The combo of spices was perfect. BTW Kabocha squash is probably the best squash I've ever had in my life.

I had it with basmati rice and a cold beer. It was so filling that I couldn't eat very much (but maybe that was partially because it was so fiery), but that's good, more for tomorrow.

I made this recipe last night and it turned out great!  My roommate and I thoroughly enjoyed it.  The only thing I changed was I used more potatoes (almost 1.75 lbs of red potatoes) upon another reviewer's suggestion and I'm glad I did.  Next time, I may cut the cayenne pepper to 1 tsp because was a little spicy for me.  I make my final decision when I have the left overs tonight.

Very good! I only used 3 potatoes and no onions. I served with plain yogurt, to tame the spice. I added an extra garlic clove as well.

As far as curry recipes go, this was a lot of spice and really no flavor.  Added a bunch of other vegetables and additional coconut milk to try to bring out the spices.  Recommend adding pureed or leaf spinach, crushed tomatoes instead of diced.  Possibly try yogurt instead of the coconut milk.

this was absolutely delicious but next time i will reduce the amount of cayenne to about 1/2 tsp as it was too hot for my liking.It's great over brown rice

Holy smokers! I loved it. I used frozen peas instead of canned&gt; And wow I think it definitely serves over 6 i brought some to my sister at work and also some to my dad who is a big curry fan and he even had some right away the next day. Only thing was I couldn't find garam masala  (and didn't want to make the spice blend) so i used curry row and nixed the cumin since there's some in the row blend. yum yum. Having some for lunch tomorrow. Thank you for sharing.

We love this so much I always make a double batch.

This is a really outstanding recipe.  The texture is great, it's nice and filling, easy to make, inexpensive, and the big spicy flavor mix just knocks my socks off!  The only thing I changed in the recipe was I used frozen peas instead of canned.  I will make this again and again.  Thanks for a great recipe!

This was amazing! I did add more potatoes and lessened cayenne to only 1/2 a tsp and added a diced jalapeno - so it probably equals the same spice level. It was sooooo good and filling. But beware people, you must love spicy food to love this. Also, if you are not vegan, you can add some sour cream on top to cool off the heat. My entire family loved it! It was very filling and is definitely a main dish that does not need a side. Thanks!!!

This was wonderful.  I used six potatoes because mine were on the smaller size.  I did cut back on the cayenne, down to 1/2 tsp and it was still a little hot, but not terribly.  We will be having this again.  Also, I thought it made more than 6 servings.  We had leftovers after six adults eating.

My version isn't vegan, but was delicious all the same.  I used about 7 small to medium potatoes, could only find a 19 oz can of chickpeas, and used a 28 oz can of tomatoes, more out of "oops, I meant to use half the can.... oh well" than anything else.

Rather than saute the onions and garlic for five minutes and then throw in the spices, the spices went straight in with the oil to get nice and fragrant.  It worked, my husband appeared from nowhere and asked how he could help, because it smelled awesome.  I match-sticked the fresh ginger rather than mincing it, and cubed two chicken breasts, which went into the pan to stir fry with the spices before adding the chickpeas and the rest.  

Oh, and I omitted the peas, at my husband's request.  Next time I'll throw a handful of frozen peas in.

One last note.  Even with the additional chicken, the extra potatoes, there isn't much left in the way of leftovers.  That doesn't speak to the quantity, but the quality.  And my husband's hollow leg! ;)

I really enjoyed this dish! I followed the directions  with the following exceptions:  i didn't measure the salt/spike or cayenne i used; i used red potatoes (6 cups diced/about 15 small ones), small red onion, light coconut milk, 3 tbsp olive oil, and crushed tomatoes.  It produced 11 servings, each one with 257 calories, 6 grams fat, 8 grams protein, and 5 grams fiber.  thanks!

YUM!!!  My 13 yr old came home from a visit to England with a penchant for curry.  He found this recipe and wanted me to try it.  It was a HIT!  I increased the potatoes and decreased the chickpeas, since he is a potato lover, and left everything else the same.  This will be a regular in our dinner rotation.

Holy awesomeness. This was my first tackle ever at making Indian cuisine, and this recipe rocked. I followed it exactly, except I left out onions because I hate onions! It turned out amazing! This recipe made SO much food - we'll be having it for lunch and dinner for the next two days - no complaints here!

This recipe is excellent! I actually used all the cayenne it called for AND added 1/2tsp of some dried habanero because I can never have enough spice. (not to mention adding sriracha chili sauce to my serving) Great flavors overall!  We were out of rice, so I served it with couscous, which worked really nice with it!  Definatly making this again!

loved this recipe!! i'm not a fan of cayenne, so i added two whole green chiles, seeds and all. i also upped the amount of chickpeas, omitted the potato altogether and added some baby spinach at the end and stirred until it was wilted. noticed there were some comments about an overabundace of sauce.....i served this with rice AND naan to sop up all the delcious curry sauce. 

This was a hit with my picky partner (and myself!).  She doesn't like spicy food so I cut the cayenne down to 1/2 teaspoon and she said it was just right.  Other modifications I made:  didn't peel the potatoes, and only boiled them for 5 minutes, so they stayed more firm; used fresh tomatoes instead of canned, and cut the curry and garam masala in half.  Tasted fantastic, and the kitchen smelled delicious for the next two days!

This recipe is GREAT.  My husband is from India, and he LOVED it.  He said it tasted very authentic, which says a lot coming from him!  He compared it to an Indian dish called "sabji" and said it was very similar.  I added some frozen okra, used ginger-garlic paste in place of the ginger root, and used lots of crushed red pepper flakes in place of the cayenne (we didn't have any).  It was a huge hit.  It was the perfect balance of spices for my husband, but I was still able to eat it (being an American sometimes I can't handle as much spice as he can).  We both thoroughly enjoyed it.  If you don't like yours super-spicy, I'd suggest cutting back on the cayenne.  It will still have flavor without being overly "hot."  We will definitely make this one again!

This is my first time reviewing anything on allrecipes, because this was THAT good. I used 6 potatoes, frozen peas and subbed ginger in a jar for the ginger root and it tasted perfect! I don't understand the reviews that say it's bland or not enough spice etc. because the ratio of spices in this recipe is wonderful! I honestly feel as though this might be better than some of the Indian restaurants I frequent. I usually enjoy eating my own food but the flavor and textures of this meal really blew me away and it was SO simple! Served it over brown rice and it was delicious and very filling and lots of leftovers! I highly recommend this recipe to anyone who loves Indian food as this tastes so authentic!

Made this today! Absolutely perfect. Spicy heat, aroma, taste, all of it just perfect!

This tasted great, although I did make a few changes. First off, this made so much that I would freeze at least half of it next time. I added an extra potato, used more oil, and lessened the cayenne to 1/2 tsp. I also would lessen the amount of garam masala to 3 tsp as well next time. I used the recipe for easy garam masala on this website. I used about half a tsp of dried ginger instead of fresh, and next time I will try using cauliflower instead of the can of tomatoes. I also used frozen peas instead of canned. Next time I will only boil the chopped potatoes in the water for 12 minutes because some of it ended up as mushed potatoes in the curry. But this really tasted like authentic Indian cuisine in my opinion! Good and healthy.

I put in more coconut milk. So yummy! Has a nice kick to it.

I think the spices listed are about right for a traditional curry, however it seems to be missing something.  Ours had plenty of spice but lacked flavor.  We added a dash of fish sauce and some sugar and let it simmer more.  I'll have it for lunch today and see if the extra time helped.

The flavor would be really great if it wasn't so spicy.  I made it exactly as the recipe stated, except I added a couple more potatoes, and it is so spicy I can barely eat it - and I like spicy stuff!!  I'm letting it sit overnight and hopefully it will be not quite as fiery!

This was very, very good. Thank you so much!  I took a shortcut and used 2 cans of small potatoes (diced). They saved time and effort and worked very well.  I used about 2/3 can of coconut milk.  I've grown accustomed to cutting coconut because my daughter doesn't like the taste to be overpowering.  A keeper.

This was a good curry, except for the cayenne pepper.  1 1/2 teaspoons is way to much.  I like spicy, but this made it so you couldn't even eat it.  Maybe it was the kind that I bought all organic, and I only put in 1 tsp.  I am probably going to have to throw it out because of how spicy it is.  If I make it agin I will leave this out.  Otherwise it was good.

I followed the recipe but added more potatoes and it was too spicy, and I like spicy food. The flavors are good, but next time I will omit the cayenne pepper, use less garam masala, and use large peas instead of petite. The sauce can easily be used as a base for other recipes. I'll try it with other veggies and put it over rice.

If you want to save some time use Pataks mild curry paste like I did.  I luv curry so I use 1/2 a jar.  Reduce the oil for frying the onions if you want to cut calories.

So easy to make and very very delicious! I did tho omit the cayenne since my husband and I don't care for it as much. It was perfect! Served it with basmati rice and potato parathas.

Spicy but good!  One of my four potatoes was a sweet potato.  Used a little less cayenne pepper than called for, and I think I only used 1 tsp. of salt.  Also used frozen peas instead of canned.  Served it over a bed of Jasmine rice.  It made a LOT, I'd say feed probably more like 8 people!

Delish.  Made it as called for.  Will do again.

This is a true 5-star recipe. The only change I made was to substitute a bit of extra potato instead of the chickpeas, which are hard to find here in Korea. Otherwise I followed the directions exactly and wound up with a delightfully spicy, flavorful curry with the perfect balance of ingredients. Made it twice so far and expect it will become a mainstay here on out. A real feather in the cap of any vegan chef. Thanks so much!

Very yummy, quite spicy, but we like that.  I will say that I did add some tumeric to the finish because the color is pretty unappealing otherwise.

Fantastic - doubled the tomato and halved the cayenne - wow

This was super delicious.  I used sweet potatoes, a little less than 1 teaspoon of cayenne (it was still pretty darn spicy) and frozen peas. I let mine simmer longer and served it with jasmine rice. I loved it! Will definitely make again.

I love the heat (spice) level on this, but i'd caution the unaware.  It was way to spicey for my wife

A bit to hot, but good flavor.  I only gave it 3 stars because the rest of my family really didn't like it

What a great vegetarian/vegan recipe! My husband said he could be vegan if everything I cooked tasted like this. I did omit the cayenne pepper as I am sensitive to hot spicy. It was a wonderful blend of spices! My 19 month old and 3 year old ate it up! I added some cauliflower to add some more veggies and 3 fresh tomatoes and it came out great! I agree with adding some more potatoes but that is just preference. Thanks for such a great tasty recipe!

Very bland and too spicy.  I followed the recipe with no exceptions.  All my wife and I could taste was the cayenne pepper heat. We both enjoy Indian cuisine and spicy food, however we both felt it was too hot and quite tasteless.

I had to change it somewhat to accommodate for the fact that I had no garam masala on hand  (though, I make my own version of it, which is delicious.); I also added cous cous and more coconut milk to make up for that. 

I will definitely cut down on the cayenne when I make this again (And I will make this again! Yum.) as it was much too spicy. I love spicy, but the cayenne here really overpowered the rest of the spices, I thought. My boyfriend liked it a lot though. :)  It will probably taste even better tomorrow. Thanks for posting!

My daughters absolutely love this dish, and so do I. I have been making the curry for a few years and tweaked the recipe somewhat. About half the amount of spices gives it enough heat, half the amount of coconut milk (freezes so well!) is adequate and fresh deseeded and chopped tomatoes makes it less runny and much tastier. I usually add a chopped avocado just before serving and if I have some, a handful of fresh spinach. Looks good - tastes good and will always be a staple in my household.

Quite spicy!!  We don't add the cayenne as my husband enjoys burn your face off spicy, while I just enjoy pretty spicy food.  After the food is served up, we prefer just to add sriracha so each person can doctor up their own.

This is scrumptious!  I omitted the cayenne completely, since I wanted my kids to be able to eat it.  It was PLENTY spicy without the cayenne.  I used 6 potatoes and frozen peas instead of canned.  So, so good.  Looking forward to the leftovers tomorrow!

Meets up to all expectations of a great curry. My kids even liked it!

This is really, really good.  The amount of spices seem to be just right, except that I only used 1 t. of salt, and we are salt-lovers.  

I have been looking for a recipe to replace the Japanese curry paste I buy at the grocery store.  This is the one!  This will be my go to recipe whenever I am in the mood for spicy curry.  I did reduce the cayenne in half for my daughter, but it was still too spicy for her, although my husband and I loved it.  Thanks so much for posting.

Probably the most delicious recipe I've tried so far, I loved the taste although the cayenne pepper burned my taste buds!! Didn't care and kept on eating lol. The coconut milk really gave it that special taste to the food, I'm thinking of next time I make this dish I'm definitely going easy on the pepper lol... Thank you for sharing this delicious recipe!!! Oh and I also posted a picture of my finished dish so everyone can see it. :)

Delish! Be sure to use a VERY large skillet though because mine couldn't hold everything so I had to transfer half into the potato pot to simmer at the end. I also used less oil than indicated and it turned out fine as long as you keep an eye on the onions. Thanks for the quick, cheap,  recipe!

I made this recipe exactly how it's written. I agree with another review that said the taste of the coconut milk and ginger is totally overpowered. If I make this again, I'd cut the curry powder in half.

Overall it has a nice texture and flavor and goes well served over brown rice with a glass of crisp white wine to cut the spiceiness.

Followed recipe pretty much exactly, except adding more potatoes like other reviewers mentioned, so I have plenty of leftovers.  I think the sauce would be really thin if I only used the 4 potatoes.  I only used 1 tsp of the cayenne in case it would be too spicy and I'm glad I did!  It definitely had a kick!  Adding cauliflower would be nice too, will try that next time.  Hubby and I gobbled it up with some flatbread to catch all the sauce.

This was delicious, not at all bland, and quite foolproof! I currently live in China, where cooking and finding certain ingredients can be a challenging adventure. Because of this, I didn't have any cumin or garam masala, so I had to omit them. I was really worried it would compromise the dish, but it was still delicious.

I estimated the amounts of curry powder and cayenne that I added, used a bit more fresh ginger and garlic, and added about 1-2 tsp of white sugar and a pinch of cinnamon at the end. I think that the sugar really brought together the flavor, but I also think a combo of regular and sweet potatoes could have the same effect without taking away from the healthy quality of this meal. I served it over a small amount of brown rice, but would also be happy eating it on its own sometimes (and I liked the ratio of chickpeas to potatoes and the sauciness of the curry). 

With regards to people thinking it was too spicy or too bland, I think it comes down to certain brands and qualities of spices being more potent than others and people's taste buds being different, so I really think that people should just start out with less than the recommended amounts, and add gradually to taste. My family loves spicy food, so I put in approximately what was called for with the cayenne. 

Neither my husband or I are vegan, but we both really enjoyed it, and I'll continue to make it after I move back to Canada!

This is delicious!  Very authentic, very spicy, very easy to make...we served with basmati rice, roti, and cottage cheese to help cut through the spice which was very refreshing!  My Indian friends were quite impressed with this white girl's curry :) Will definitely be making again.

This is one of my favorite recipes.  What to do something interesting?  Take a very green banana, slice it thin with skin on and pan fry it until caramelized.  Add it before simmering.  Delicious!

I would give this 5 starts with modifications: -reduce cayenne to 1/2t. (I used medium yellow curry which also added heat) 
-omit salt, or at least wait and season to your taste!! 2 tsp. is WAY too much!
-use frozen peas (they seem to be more firm) 
-garnish with chopped cilantro 
I've also used sweet potatoes and cauliflower, and used 1 1/2 cans light coconut milk.
Very good!!!

I love this curry! I added 1/4 cup chopped cashews that I fry with onion. I also added about 1 and 1/c cup cauliflower, and 2 sweet potatoes cubed.  I decrease the cayenne to 1/4 t. I serve it over quinoa cooked in vegetable broth.

I loved this!! It tasted so good !! But a little spicy otherwise sooooo amazing!!!

Really enjoyed this recipe.  I would eat it again and again.

I have made this a few times and love it.  I think it is just the right combination of spices.  It does make a lot but it freezes very well.

This was the first potato curry I made, and I was impressed with the results. the only change I made was to exclude the cayenne, but the curry was amazing! I loved how the recipe used coconut milk, and the flavor was just one of my favorites. It sure does something with potatoes, and I will be sure to use this recipe again :)

I looked at the amount of spice this recipe calls for and wondered if I should scale it down a little, but decided to follow it as written.  The spices completely overwhelm the flavors of the veggies and coconut milk!  We served the curry over rice, and my husband says it's like "spicy rice with a weird texture" -- we know the veggies are in there, but the dish is definitely over-seasoned.  Next time I make this, I'll use half the curry powder and garam masala!

Some thought it spicy but ... I loved it. Licked the bowl.

omg!  Coming from a Jamaican, this was very very flavorful... possibly also because I used Jamaican style curry which has a lot of umph...  I used fresh tomatoes.  It was however very spicy (didn't mind) but was very surprised.  The measurement of cayenne I didn't think it would be that hot...possibly the combination.  But very delish..am cooking for friends and may add Indian Roti.

Delicious. Will be great with cashews and whatever vegetables i have on hand, and served w basmati and naan. definitely let the flavours come out for at least an hour before serving.

I can't make this dish enough! Only thing is I dial down the heat and add only a third of the Cayanne.

I do like this though didn't put in any peas cos I don't like 'em. I have a feeling this will taste even better tomorrow! :)

Just made this tonight!! YUMMY!!! I tasted it before I added the coconut milk and decided that I really liked it without even adding that.  Next time maybe I will add it is great without it too!!  I adjusted the cayenne down to 1/2 tsp and since I didn't have any peas, I added some organic spinach.  I will be making this again.

Very good; a little too spicy for me (next time I make it I will decrease the spiciness) but not hot enough for my husband (who, I swear, cannot feel any type of heat).

Made it as the recipe is written.  So incredibly good.  Kind of hot for the wimps in the family, but it is ROCK STAR awesome.  Going in the keeper file and on the top.

I made this one evening and took most of it to share at work the next day, mainly because there was no way I could eat it all. Every week afterwards one of my coworkers would ask when I was going to make it again, he liked it so much. For the recipe I left out the garam masala and used black beans instead of chickpeas. I used 4 cans of new potatoes quartered. I couldn't find curry powder so I used a curry paste, and light coconut milk. It was pretty spicy but the flavors were SO very good. The second time I made it without following the recipe to the tee, and after tasting it I decided to put in about a tablespoon of dijon mustard to complete the layers of flavor. Try it! I eat this over brown rice or bulgur wheat with some ranch dressing (weird, I know) and it is heaven.

This needed a little tweaking, but then it was really quite good. I used sweet potatoes, but kept everything else pretty close to the recipe at first. When I tasted it, it was nearly inedible because it was so hot (I'm used to very spicy food, so this was a surprise). I added a large can of crushed tomatoes, and that helped. It tasted very authentic. I will be making this again, but next time I will half the spices.

Made this recipe for a group of four, and everyone loved it. I reduced the amount of cayenne pepper (1/4 tsp instead of 1 1/2tsp) and curry powder to make it less spicy, but it still turned out flavourful and very satisfying. Even the meateaters in the group liked it!

This was pretty easy to make and definitely delicious. If I were to make it again, I might tone down the spices a little bit. I do like spicy food but this was almost overpowering. Perhaps reduce a little bit, then add in depending on the flavor. Definitely best with Indian bread.

Make double..you will eat it ...in one sitting

This has become a staple in my household. As is this recipe is better than most curries I get when I eat out. My family loves this curry. You get two thumbs up from me.

This a very easy and delicious dish.  I omitted the cayenne as my kids don't like hot but this is great!  I love how easy this was to put together.  Great starter for those who are trying Indian food in their homes.

easy recipe, loved it.  I used 1 tsp of cayenne pepper and it was still pretty spicy, so consider adjusting to your preference.  I served with brown rice.  Thanks for a great recipe, definitely a keeper.

SEP 0020 Spicy Vegan Potato Curry - APPROVED

spicy vegan potato curry

Prep Time: 30 minutes

Cook Time: 30 minutes

Total: 1 hours

Servings: 6

Cost: $7.26 /serving

Author : MeganLee

Ingredients

Instructions

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