Potato Pea Curry with Coconut Milk Recipe
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Jump to RecipeThis potato pea curry with coconut milk recipe (aloo matar) is a rich vegan dish in a creamy tomato and coconut curry sauce. A fantastic simple vegetarian meal made with vegetables, herbs, and spices.
Great to serve over basmati rice or with a side of vegan sourdough garlic naan bread.
Want more Indian-inspired dinner ideas? Try our slow cooker saag aloo, naan with sour cream, and our favorite chana dopiaza.
We do curry night about once a month, and this potato pea coconut curry (also called aloo matar) really hit the curry spot! Its a rich and flavorful blend of potatoes, peas, and warm spices in a rich coconut milk broth.
Vegan and gluten free, this is one hearty meal that we keep going back to. It’s ready in about 30 minutes, so it makes the perfect easy weeknight meal!
This Vegan Aloo Matar Potato Pea Curry Recipe Is
- Bright
- Fresh
- Spicy (but not too spicy)
- Satisfying
- Loaded with Flavor
- Made in the Instant Pot, Pressure Cooker, or Stove Top
- Vegan, Gluten Free, and ready in 30 minutes
What’s In This Potato Pea Curry (Aloo Matar) Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Coconut Oil: I love keeping a few jars of this organic coconut oil on hand.
- Onion
- Fresh garlic cloves
- Cumin Seeds: give this dish a wonderful depth of flavor, these cumin seeds are a fantastic addition to your spice pantry
- Turmeric – a staple in our spice cabinet!
- Garam Masala: I love this amazing garam masala spice blend, which gives this dish an incredible depth of flavor!
- Tomatoes
- Potatoes
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Peas: Frozen, Fresh, or Canned
- Cilantro
- Salt & Pepper
Additions and Substitutions
- You can use fresh tomatoes instead of canned diced tomatoes if desired.
- Use ground coriander seed instead of cumin if desired.
- Spice to perfection – add chili flakes or cayenne pepper for a bit of heat.
How To Make This Recipe
Stove Top Directions
- To a large pot, heat the olive oil until melted. Add the onion and garlic, and sauté for 4-5 minutes over low heat until the vegetables become translucent. Stir in the cumin seeds, turmeric, and garam masala spice, heat for about 1 minutes until the onions and garlic are coated in the spice.
- Add the tomatoes, potatoes, and vegetable stock and stir well to combine. Bring the pot to a boil, cover with a lid, and allow the vegetables to simmer for about 20 minutes until the potatoes are cooked through.
- Remove lid, and add the coconut milk, peas, cilantro, salt, and pepper. Allow to simmer for another 10 minutes. Taste, and adjust seasoning as needed. Serve over basmati rice, with a side of naan bread. Enjoy!
Instant Pot Directions
- Set the Instant Pot to Sauté mode, and add the olive oil until melted. Add the onion and garlic, and sauté for 4-5 minutes until the vegetables become translucent. Stir in the cumin seeds, turmeric, and garam masala spice, heat for about 1 minutes until the onions and garlic are coated in the spice.
- Add the Add the tomatoes, potatoes, and water/vegetable stock and stir well to combine. Set the Instant Pot to Pressure Cook or Manual Mode for 6 minutes.
- Once the cooking time has finished, quick release the pressure. Take care to avoid the steam valve when the pressure is releasing. Once float valve has gone down, open the lid and add the coconut milk, peas, cilantro, salt, and pepper. Set to Sauté mode, and cook for an additional 7-8 minutes until the aloo matar is warm and bubbling. Serve over basmati rice, with a side of naan bread. Enjoy!
Recipe FAQs
Yes! It contains no animal products or dairy, making it a great vegan option. This recipe uses coconut milk instead of traditional cream.
This tasty aloo matar uses garam masala, a delicious Indian spice blend, turmeric, black pepper, garlic, and coriander.
If you have leftovers, store them in an airtight container. Refrigerate for up to 3 days. Before enjoying warm on a stovetop until gently bubbling and enjoy.
More Vegan Indian Recipes
- Sourdough Garlic Naan Recipe
- Saag Aloo in the Slow Cooker
- Coconut Curry Lentils
- Oat Milk Chai Latte Recipe
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Potato Pea Curry (Aloo Matar)
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion
- 6 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- 14 ounces Diced Tomatoes
- 6 large red potatoes
- 3 cups Vegetable Stock
- 1 13.5 ounce can coconut milk full fat
- 2 cups peas I used frozen
- 1 cup chopped cilantro plus extra for garnish
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Instructions
Stove Top Directions
- To a large pot, heat the olive oil until melted. Add the onion and garlic, and saute for 4-5 minutes over low heat until the vegetables become translucent. Stir in the cumin, turmeric, and garam masala spice, heat for about 1 minutes until the onions and garlic are coated in the spice.
- Add the tomatoes, potatoes, and vegetable stock and stir well to combine. Bring the pot to a boil, cover with a lid, and allow the vegetables to simmer for about 20 minutes until the potatoes are cooked through.
- Remove lid, and add the coconut milk, peas, cilantro, salt, and pepper. Allow to simmer for another 10 minutes. Taste, and adjust seasoning as needed. Serve over basmati rice, with a side of naan bread. Enjoy!
Instant Pot Directions
- Set the Instant Pot to Sauté mode , and add the olive oil until melted. Add the onion and garlic, and sauté for 4-5 minutes until the vegetables become translucent. Stir in the cumin seeds, turmeric, and garam masala spice, heat for about 1 minutes until the onions and garlic are coated in the spice.
- Add the Add the tomatoes, potatoes, and water/vegetable stock and stir well to combine. Set the Instant Pot to Pressure Cook or Manual Mode for 6 minutes.
- Once the cooking time has finished, quick release the pressure. Take care to avoid the steam valve when the pressure is releasing. Once float valve has gone down, open the lid and add the coconut milk, peas, cilantro, salt, and pepper. Set to Saute mode, and cook for an additional 7-8 minutes until the aloo matar is warm and bubbling. Serve over basmati rice, with a side of naan bread. Enjoy!
Notes
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- You can use fresh tomatoes instead of canned diced tomatoes if desired.
-
- Use ground coriander seed instead of cumin if desired.
-
- Spice to perfection – add chili flakes or cayenne pepper for a bit of heat.
Nutrition
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Very tasty
I like recipes that I’ve never tried before and this was fun to make