Go Back Email Link
–+ servings

Easy Potato Coconut Curry (Vegan, Gluten Free, Whole30)

This easy and delicious Potato Coconut Curry comes together quickly for a weeknight dinner! Its packed with fresh healthy vegetables in a tasty vibrant sauce, and is naturally vegan & gluten free!
5 from 1 vote
Print Recipe Share Tweet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Meal Prep
Cuisine Curry, Indian
Servings 6

Ingredients
  

For the Curry

  • 2 tablespoons olive oil
  • 1 Red Onion diced
  • 6 cloves garlic minced
  • 1 teaspoon Sea Salt
  • 1 tablespoon curry powder
  • 1 14.5 ounce Diced Tomatoes with juice
  • 2 cups Vegetable Stock
  • 1 13.5 ounce can coconut milk full fat
  • 6 red potatoes diced into bite-sized pieces
  • 2 cups fresh baby spinach
  • 1/4 cup raw cashews whole or crushed
  • 1/2 teaspoon Black Pepper
  • 1/2 cup fresh cilantro minced
  • Juice of 1 lime
  • Crushed Red Pepper Flakes

For garnish

  • Slices of Lime
  • Cilantro
  • Red Onion
  • Raw Cashews

Instructions
 

  • In a large soup pot, heat the olive oil on medium heat until shimmering. Add the onion, garlic, salt, and sauté for5- 6 minutes until soft.
  • Add the curry powder to the veggies, stir to combine, cook for a few minutes until the veggies absorb the curry.
  • Add the diced tomatoes with their juice, vegetable stock, coconut milk, and potatoes to the pot and bring to a boil. Reduce to a simmer, and cover and cook for about 20-30 minutes until the potatoes become soft.
  • Add the cilantro and stir in the lime juice. Add the crushed red pepper flakes, if using. Stir to combine.
  • Serve over rice or quinoa!  

Notes

 Make sure to use plenty of lime, cilantro, red onion, and cashews for garnish… the garnishes really make this dish delish!
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!