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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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4.72 from 7 votes

Creamy Vegan Peas Potato Curry

A delicious and creamy vegan peas potato curry that comes together in minutes
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Curry
Cuisine: gluten-free, Indian, Soy-free, Vegan
Servings: 6 servings
Calories: 207kcal



  • 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