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A creamy vegan peas potato curry that comes together in minutes. #vegan, #curry, #potatoes, #indian HolyCowVegan.net
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5 from 9 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Curry
Cuisine: Indian, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Peas Potato Curry
Servings: 6 servings
Calories: 207kcal


  • 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)
  • ½ cup tomato puree
  • 1 tsp cayenne
  • ½ tsp turmeric (optional)
  • ½ 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)


  • 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.


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