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    Home > Vegan Curry Recipes

    Creamy Vegan Peas Potato Curry

    Posted: May 22, 2019 ยท Updated: Aug 30, 2021

    Jump to Recipe Pin Recipe
    A creamy vegan peas potato curry that comes together in minutes. #vegan, #curry, #potatoes, #indian HolyCowVegan.net
    An easy and creamy Indian spiced Creamy Peas Potato Curry that comes together in just minutes. This is a great recipe to put together in a hurry for weeknights. Serve with rice or naan. Vegan, soy-free, gluten-free, can be nut-free.
    Front photo of creamy vegan peas potato curry.

    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.

    Photo of vegan peas potato curry in a bowl with rice and bell pepper sabzi in the background.

    Want more proof of just how good it is? It's versatile, and goes equally well with Indian flatbreads like chapatis or naan or rotis or even mixed with rice.

    Although this recipe uses just a minimal amount of spices, it has an outstanding blend of flavors and textures. I love it because it is:

    • Creamy
    • Smooth
    • Spicy
    • Tangy
    • Salty
    • Sweet

    And all of this at once, creating an almost perfect blend of ayurvedic flavors.

    I used potatoes and peas for this version, but mushroom would be a great addition or substitution. You can also try other spring/summer veggies here, like zucchini or bell peppers.

    The only spices used here are turmeric, cayenne, and mango powder, or amchoor. But it's more than enough to pack a wallop.

    In summer, when my basil plants are thriving, I sometimes tear up some basil and add it to this curry at the end. The basil gives the curry a sweet-spicy kick that I love and makes the dish just that much more special. But cilantro, a more traditional choice, is great at well, although completely optional.

    Can I add more protein to this curry?

    Yes! Throw in a few cubes of tofu or tempeh for a really delicious and healthy protein punch.

    You can also use chickpeas instead of the peas.

    Serving suggestions for the Creamy Peas Potato Curry:

    My favorite way to serve this curry is with rice, a sabzi like this easy pepper-mushroom stir fry.

    If too rushed to make a sabzi, you can also just serve it with plain rice and some poppadum on the side. You already have your veggies in the curry!

    Here we go, with a quick and simple recipe for a hearty weeknight dinner. Enjoy!

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    • Easy, Spicy Potato Curry
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    • Creamy Roasted Cauliflower and Lima Bean Stew
    • Savory Black Eyed Peas Sweet Potato Pancakes
    • Vegan Potato Salad with Turmeric and Green Peas
    • Vegan Black-Eyed Pea Cakes

    Creamy Peas Potato Curry Recipe:

    Photo of vegan peas potato curry in a karahi bowl with a spoon.
    A creamy vegan peas potato curry that comes together in minutes. #vegan, #curry, #potatoes, #indian HolyCowVegan.net

    Vegan Peas Potato Curry

    An easy and creamy Indian spiced Creamy Peas Potato Curry that comes together in just minutes. This is a great recipe to put together in a hurry for weeknights. Serve with rice or naan. Vegan, soy-free, gluten-free, can be nut-free.
    5 from 9 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Curry
    Cuisine: Indian, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan Peas Potato Curry
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings: 6 servings
    Calories: 207kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 15-20 cashews (soaked in water for about 15 minutes, then drained) You can skip the cashews to make this nut-free.
    • 3 medium potatoes (diced)
    • 1 cup green peas (frozen or fresh are fine)
    • ยฝ cup tomato puree
    • 1 teaspoon cayenne
    • ยฝ teaspoon turmeric (optional)
    • ยฝ teaspoon amchur (dry mango powder)
    • 8 oz coconut milk
    • 1 tablespoon vegetableย oil
    • Salt to taste
    • 8-10 basil leaves or 2 tablespoon cilantro, chopped (optional)
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    Instructions

    • Heat oil in a saucepan.
    • Add the cashews and potatoes and stir fry until golden
    • Add the peas and stir. Add a few tablespoons of water, cover the pot and cook until the vegetables are tender. If the potatoes start to stick, add a little more water.
    • Once the veggies are cooked, add the tomato puree and powdered spices.
    • Cook, stirring occasionally, for five minutes.
    • Add the coconut milk and salt to taste. Add vegetable stock or water if you want to thin out the curry.
    • Turn off the heat before the coconut milk comes to a boil. Garnish with basil or cilantro, if using, and serve hot.

    Nutrition

    Calories: 207kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Potassium: 709mg | Fiber: 5g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 24.8mg | Calcium: 49mg | Iron: 5.8mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    A creamy vegan peas potato curry in a kadhai bowl with a spoon on burlap.
    A creamy vegan peas potato curry that comes together in minutes. #vegan, #curry, #potatoes, #indian HolyCowVegan.net
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Lisa Saunders

      July 26, 2020 at 12:42 pm

      Are there any substitutes for the mango powder? Or could I leave it out?

      Reply
      • Vaishali

        October 28, 2020 at 12:41 am

        Hi Lisa, you can leave it outโ€”it adds some tanginess but lemon would do nicely as well.

        Reply
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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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