This creamy vegan Peas Potato Curry is creamy, tangy, sweet, spicy and absolutely delicious. What’s better, it is a quick – and easy – recipe that almost no one can go wrong with. Want more proof of just how good it is? It’s versatile, and goes equally well with chapatis or rotis or even mixed with rice.
I used potatoes and peas for this version, but I am guessing that mushroom would be a great addition or substitution, if that’s what you happen to have on hand, and if you don’t care much for potatoes (although that’s hard to imagine!)
I added basil to the Peas Potato Curry at the very end instead of cilantro, which I usually add, and the result was spectacular. The basil gave the curry a sweet-spicy kick that I loved and that made the dish just that much more special. But if you prefer, you could use cilantro or even mint.
So here we go, with a quick and simple recipe for a hearty weeknight dinner. Enjoy!
Creamy Vegan Peas Potato Curry
Peas Potato Curry
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
Ingredients
- 15-20 cashews , soaked in water for about 15 minutes, then drained
- 3 yellow potatoes , scrubbed and diced into 1 1/2-inch cubes
- 1 cup green peas (I used frozen)
- 1/2 cup tomato puree
- 1 tsp chili powder
- 1/2 tsp turmeric (optional)
- 1/2 tsp amchur or mango powder (available in Indian groceries)
- 1 14- oz can of light coconut milk
- 1 tbsp coconut or vegetable oil
- Salt to taste
- 8-10 basil leaves , chopped
Instructions
- Heat oil in a saucepan.
- Add the cashews and potatoes and stir fry until golden
- Add the peas and stir until the vegetables are tender
- Add the tomato puree, and powdered spices.
- Cook, stirring occasionally, until the tomato puree is cooked and begins to express the oil.
- Add the coconut milk and salt to taste.
- Turn off the heat before the coconut milk comes to a boil. Garnish with basil and serve hot.
I am sending this curry to the Curry Mela hosted by Srivalli of Cooking 4 All Seasons.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Love the Aloo Matar curry… Im sure it tasted great!!!
I love the way u turned the aloo mutter in southie style! Cashew and coco milk gave such a creamy texture, got 2 try with basil as u said!
Beautiful recipe & profile pict too
I can’t wait to try this one! Yesterday, I went out & got as many spices as I possibly could, but never found amchur. Maybe I’ll have to look around on-line?
Hi this is my first visit to your blog,you have a very nice one,your creamy peas potato curry looks absolutely delicious……..
that looks seriously creamy. i’m making this – tomorrow. i have fresh garden peas and potatoes.
that is one good lookin’ matar aloo, Vaishali! loved the addn of coconut & basil and yes mint tastes good as well 🙂 btw, do u use the chaokoh coco milk? tx
Your aloo matar looks gorgeous Vaishali!
Kalva, Cham, Thanks, ladies.
Destinyskitchen: I would guess you could find aamchur online, but at a pinch you could leave it out of the recipe. I daresay it would still be delicious.
Usha, Welcome, and thanks very much. Hope to see you around.
Bee, Thanks. Hope you enjoy it.
Richa, Thanks. I usually use Whole Foods’ 365-brand organic coconut or light coconut milk. I do use Chaokoh at times and it is very good. If you are using regular coconut milk in this recipe, though, I’d advise you dilute it with water or the gravy would be too thick and heavy.
Delhibelle, thanks!
wow curry looks yummmmm, rich, creamy, and delicious!!!
hey Vaishali, curry looks very tasty. I am feeling like eating that with rice. wow.
thats a great looking curry thanks!
we’ve posted about it here.
http://earthvegan.blogspot.com/2008/07/creamy-peas-potato-curry.html
hello, lovely blog. by “tomato puree” do you mean you used a tomato product labeled “puree” or did you buy diced tomatoes and puree them? thank you. i’ll let you know how it turns out for me. looks delish!
How do you think this would go as a pie filling? Would it work?
Hi Sweetie, it’s a product labeled puree, but you’d get the same result if you pureed diced tomatoes.
MyLife, this curry is too runny to be a pie filling. If you want a similar flavor, use the spices with a tofu base, like this one: https://holycowvegan.net/2008/10/spicy-eggless-coriander-quiche.html.
Is the whole foods 365 brand coconut milk in a can or from a carton. I used a different brand of canned coconut milk and it was too heavy. also–I was confused by the tomato puree–is that a canned product? The different cans of tomato product I have are: “tomato paste,” “crushed tomatoes,” “diced tomatoes,” and ‘tomato sauce.” I ended up using a can of tomato paste and then also pureed some whole tomato. Probably the “crushed tomato” is the closest thing I have to pureed tomato–it seems to be in between tomato paste and tomato sauce. anyways–thanks for the help
Anonymous, tomato puree is a canned product sold as “tomato puree”. It is not tomato sauce. You can make it by pureeing tomatoes in the blender.
The WF coconut milk is sold in cans– this was a light coconut milk. If you can’t find it, reduce the amount of coconut milk by half and mix it with an equal amount of water.
Oh my goodness! This was my first recipe from your site and my first attempt at Indian food…it was sooo good and such a success. I could have ate it for every meal — except it didn’t last that long, lol! Really fabulous, and my daughter home from college totally enjoyed it, too. Thank you!