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A delicious vegan and nut free vegetable coconut curry! Quick, tasty, and healthy.

Potato and Vegetable Coconut Curry.

A warming vegan potato and vegetable coconut curry recipe for a quick and healthy dinner!

Course Entree
Cuisine Dairy Free, gluten free, vegan.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 298 kcal
Author Kelly Roenicke

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion chopped
  • 3 large potatoes peeled and diced
  • 1 1/2 cups frozen mixed vegetables green beans, peas, carrots, corn
  • 2 cups cauliflower florets
  • 15 ounces full fat coconut milk
  • 1 cup non-dairy milk
  • 2 Tablespoons curry powder less if you want it mild
  • 1 teaspoon Garam Masala
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ginger
  • 1 teaspoon sugar
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • Basmati rice for serving

Instructions

  1. In a large pan, cook the onion in the olive oil over medium heat until soft, about 7 minutes.
  2. Add the potatoes and cook for a few minutes. Add the can of coconut milk and all the spices and reduce heat to medium low. Cook until potatoes are tender, about 20 minutes.
  3. Add the frozen vegetables, cauliflower, and the non-dairy milk. Stir and let simmer for about 10 minutes.

  4. Serve right away over Basmati rice.
Nutrition Facts
Potato and Vegetable Coconut Curry.
Amount Per Serving
Calories 298 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 13g81%
Sodium 655mg28%
Potassium 911mg26%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 3g3%
Protein 8g16%
Vitamin A 2415IU48%
Vitamin C 35.2mg43%
Calcium 130mg13%
Iron 7.5mg42%
* Percent Daily Values are based on a 2000 calorie diet.