An easy Indian Creamy Vegan 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.
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 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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Try these vegan curries next:
Easy Aloo Palak or Saag Aloo
South Indian Vegetable Curry
Railway Mushroom Curry
Vegan Mango Curry
Spicy Dry Green Peas Curry
Malaysian Mushroom Korma
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Creamy Peas Potato Curry Recipe:
Creamy Vegan Peas Potato Curry
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)
- 1/2 cup tomato puree
- 1 tsp cayenne
- 1/2 tsp turmeric (optional)
- 1/2 tsp amchur (dry mango powder)
- 8 oz coconut milk
- 1 tbsp vegetable oil
- Salt to taste
- 8-10 basil leaves or 2 tbsp cilantro, chopped (optional)
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
Just made it! Soooo Good. Thank you!
Just made it! Soooooo good. Thank you!
I love this dish made it 2 nights ago, can you say delicious . When I saw it I knew I had to make it. Thank you for sharing.
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!
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.
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.
How do you think this would go as a pie filling? Would it work?
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!
we’ve posted about it here.
http://earthvegan.blogspot.com/2008/07/creamy-peas-potato-curry.html
thats a great looking curry thanks!
hey Vaishali, curry looks very tasty. I am feeling like eating that with rice. wow.
wow curry looks yummmmm, rich, creamy, and delicious!!!
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!
Your aloo matar looks gorgeous Vaishali!
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
that looks seriously creamy. i’m making this – tomorrow. i have fresh garden peas and potatoes.
Hi this is my first visit to your blog,you have a very nice one,your creamy peas potato curry looks absolutely delicious……..
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?
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
Love the Aloo Matar curry… Im sure it tasted great!!!