An easy recipe for vegan roast potato curry. Simple, wholesome and comforting this easy curry can be on your table in under an hour.
Curry in all its guises is my favourite fall back recipe when I’m hungry and tired but I want something filling and tasty. When people tell me how hard being vegan is, ask me what on earth we eat and isn’t it all just really expensive and time consuming? I answer “curry” and they nod and say ‘Oh, of course! Curry! Nice.”
This super easy roast potato curry is my ultimate comfort food and I could make it with my eyes closed.I love that it’s easy to make, that it doesn’t contain an endless list of spices and that all my family will eat it!
I served up my curry with rice this time but it’s great with naan, dal or stuffed inside homemade vegan pita bread.
This curry is delicious fresh from the pan and, like so many savoury sauce dishes, even tastier the next day. It is well worth making a double batch so you can take some as a lazy packed lunch or for a super quick vegan supper at the end of a busy day.
Spices for an Easy Vegan Curry
The spices I have used in this curry are really easy to get hold of in supermarkets, wholefood stores and online:
- Nigella Seeds. The little black seeds in my photo are usually sold as Nigella seeds but are sometimes labelled as kalongi or black onion seeds.
- Turmeric for its lovely earthy taste.
- Ready made curry powder. Blended curry powders come in all strengths and flavours so choose your favourite. I used a medium strength curry powder containing a blend of coriander, turmeric, cumin, cassia, chilli powder, black pepper, fennel, ginger and pimento.
How To Make Perfect Roast Potatoes
- Choose a potato which is a good roaster, I used Cosmos but King Edwards and Maris Piper are reliable choices too.
- Peel the spuds, chop them into generous chunks and par boil them for 5 – 8 minutes.
- Drain them and then rough them up a bit. Leaving them to steam after you’ve drained them then tossing them about in the colander to roughen their edges really helps to create that crispy crunch you need in a good roastie.
- Heat a tablespoonful of vegetable oil in a roasting tray in a hot oven.
- Add the drained potatoes, shake the tin so they are coated in the oil, sprinkle with salt and then put them in the hot oven for 30 – 45 minutes (turning once) until brown and crispy.
- I drain my potatoes on a wire rack over a tea towel to remove some of the oil and to make them even crisper.
How to Make Curry Sauce
I think 99% of my recipes start with an onion and some garlic sizzling in a pan and this one is no different!
- Slice the onion very thinly and fry it very gently in a little oil, covered, for about 10 – 15 minutes until it soft and beginning to brown.
- Add garlic and ginger and the dry spices and sizzle it all for a further minute until aromatic.
- Pour in the water and add the stock cube along with a pinch of salt and a good grinding of black pepper.
- Cook it all together gently for about 10 minutes until it is reduced to a thick sauce, all ready for the potatoes.
- Add the potatoes and warm through gently until piping hot and ready to serve!
Looking For More vegan Curries? Try My:
Roast Potato Curry
- 400 g potatoes, peeled and chopped into chunks
- 1 medium onion, peeled, halved and thinly sliced
- 2 tbsp vegetable oil
- 2 large cloves garlic, peeled and crushed
- 1 tbsp peeled and finely chopped ginger root
- 1/2 tsp nigella seeds (kalongi/black onion seeds)
- 1/2 tsp ground turmeric
- 2 tsp medium curry powder (or to taste)
- 250 ml water
- 1 vegan stock cube
- salt and pepper to taste
- Preheat your oven to 220C/200 Fan/425F
- Parboil your prepared potato chunks in a pan of boiling water for 5-8 minutes. Drain in a colander and leave to steam for a minute or two to dry.
- Shake your potatoes in the colander to roughen up their edges.
- Pour 1 tbsp of the vegetable oil into a baking tray and put it into the hot oven for 5 minutes until hot.
- Add your potatoes to the hot oil, shake to coat and sprinkle with a little salt.
- Roast in the hot oven for 30-45 mins, turning once, until brown and crisp.
- (Optional) Drain on a wire rack over a tea towel to remove excess oil and allow them to crisp up even more.
- Fry the onion very gently in the remaining vegetable oil with the lid on for about 10 - 15 minutes until soft and beginning to brown.
- Add the garlic and ginger and sizzle it all for a further minute.
- Add the dry spices and fry for 10 seconds until aromatic.
- Add the water, stock cube, a pinch of salt and a good grinding of black pepper. Simmer it all together gently for about 10 minutes until reduced to a thick, glossy sauce.
- Stir in the prepared potatoes, heat through gently until piping hot and serve.
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