Go Back Email Link
+ servings
Vegan Curry Recipe
Print Recipe
5 from 2 votes

Quick Vegan Curry Recipe

This recipe is easy to follow and yields a wonderfully flavorful dish. Best of all, it's perfect for any occasion. So why not give it a try today?
Prep Time5 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 109kcal
Author: Elle John


  • 2 onions sliced
  • 1 potato diced (small cubes)
  • ½ cup tomato puree
  • ½ cup peas
  • 2 tablespoons vegetable oil
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder
  • 2 sprigs chopped cilantro
  • 1 sprig mint for garnish optional
  • ½ cup water or as needed
  • ½ teaspoon salt or as per taste


  • In a large pot or dutch oven, heat the oil over medium heat. Add the onion and potatoes cook until onions are translucent, about 4-5 minutes.
  • Add the ginger garlic paste and cook for another 2 minutes.
  • Add the spices and cook for another 3 minutes, stir the mix with little water to prevent the spices from burning.
  • Now stir in the tomato puree, peas and cover the pot with a lid. Bring to a simmer and cook for 4-5 minutes.
  • Then add ½ cup of water and salt and simmer the curry for 10 mins
  • Finally taste and adjust seasoning as needed, and finish off the curry with some chopped cilantro.
  • Serve with rice, naan bread or poori, and garnish with mint.


A great way to enhance the flavor of this vegan curry is to sauté the onion and potato in a teaspoon of garam masala (bay leaf, peppercorns, and cardamom) before adding the other spices.


Calories: 109kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 676mg | Potassium: 587mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4128IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 2mg