Name: Vegan Potato and Pea Curry with Fresh Herbs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 2 tbsp coconut oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 4 medium potatoes, diced; 1 cup green peas (fresh or frozen); 1 can (14 oz) coconut milk; 1 cup vegetable broth; 1 large tomato, chopped; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/4 tsp chili flakes (optional); 1/2 cup fresh cilantro, chopped; 1/4 cup fresh mint, chopped; Juice of 1/2 lemon

Jump to Recipe·Print Recipe

Short description
This Vegan Potato and Pea Curry is a hearty, comforting dish made with tender potatoes, sweet green peas, aromatic spices, and a vibrant finish of fresh herbs. Rich, warming, and deeply flavorful, it makes an excellent plant-based meal for any day of the week.

Why You’ll Love This Recipe

A wholesome vegan dish that is both satisfying and nutritious
Budget-friendly ingredients and simple preparation
Perfect for meal prep and reheats beautifully
Customizable heat level and adaptable to various dietary needs

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

potatoes
green peas
onion
garlic
ginger
tomatoes or tomato purée
vegetable broth
turmeric
curry powder or garam masala
cumin
salt and pepper
fresh cilantro
plant-based yogurt (optional for serving)

Directions

Heat oil in a pot and sauté onion until tender.
Add garlic and ginger, cooking until fragrant.
Stir in turmeric, curry powder, and cumin, cooking briefly to release flavor.
Add potatoes, tomatoes, and vegetable broth. Bring to a simmer.
Cook until potatoes are soft and beginning to break down.
Add peas and continue simmering until tender.
Season to taste with salt and pepper.
Serve topped with fresh herbs and a spoonful of vegan yogurt, if desired.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Add coconut milk for a creamier, richer curry
Include carrots, cauliflower, or spinach for extra vegetables
Use sweet potatoes instead of white potatoes
Increase spices for a hotter, more robust flavor

Storage/Reheating

Refrigerate in an airtight container for up to 4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if it becomes too thick.
This curry freezes well for up to 3 months.

FAQs

Can I use frozen peas?

Yes, frozen peas work perfectly and maintain their sweetness and texture.

Can I make this curry oil-free?

Yes, sauté the aromatics in a small amount of broth instead of oil.

What type of potatoes are best?

Waxy potatoes hold their shape well, while starchy potatoes break down for a creamier texture. Either works depending on preference.

Is this curry spicy?

It is mild by default, but you can add chili powder, fresh chiles, or cayenne for heat.

Can I prepare this in a slow cooker?

Yes, cook on low for 6 hours or high for 3 hours, adding peas during the final 20 minutes.

Can I blend part of the curry?

Blending a small portion makes the curry thicker and creamier without adding cream.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I use canned peas?

They are not recommended, as they tend to become mushy.

Can I use curry paste instead of powder?

Yes, substitute 1–2 tablespoons of curry paste and adjust to taste.

What herbs work best as garnish?

Fresh cilantro is traditional, but parsley or mint can also be used.

Conclusion

This Vegan Potato and Pea Curry with Fresh Herbs is a flavourful, nourishing dish that delivers comfort in every bowl. With its simple preparation, accessible ingredients, and versatile nature, it is a recipe that suits both weeknight meals and make-ahead plans with ease.

Vegan Potato and Pea Curry with Fresh Herbs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting vegan curry made with tender potatoes, sweet peas, aromatic spices, and fresh herbs for a bright, flavorful finish.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings 1x
Category: Curry
Method: Stovetop
Cuisine: Indian
Diet: Vegan

Instructions

Heat coconut oil in a large pot over medium heat. Add onions and sauté until soft.
Stir in garlic and ginger, cooking until fragrant.
Add curry powder, cumin, coriander, and turmeric. Cook for 1 minute to toast the spices.
Add potatoes, vegetable broth, and coconut milk. Bring to a simmer.
Stir in tomatoes, salt, pepper, and chili flakes if using. Cover and cook until potatoes are tender.
Add peas and cook for an additional 5 minutes.
Stir in cilantro, mint, and lemon juice. Adjust seasoning as needed.
Serve hot with rice or flatbread.