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10 Vegetarian Potato Curry Recipes

Gordon has been cooking and experimenting with food since childhood. He loves coming up with new and tasty culinary creations.

This potato and green bean jalfrezi with turmeric rice, spiced onions and naan is just one of the recipes featured on this page

This potato and green bean jalfrezi with turmeric rice, spiced onions and naan is just one of the recipes featured on this page

Vegetarian curries can initially sound very off-putting for non-vegetarians but the reality is that there are so many potential inclusions in these dishes that they need never be boring or repetitive. A little bit of imagination and experimentation can see wonderful recipes created to suit virtually all tastes and palettes.

One of the further criticisms often leveled at vegetarian curries is that they lack substance and are not as satisfying as meat and other protein based dishes. A great way of tackling this is to use potatoes to bulk up the preparations and help them tackle hunger as well as the craving for taste. The ten potato curry recipes featured below are all designed to satisfy at meal times as well as to tantalise the tastebuds.

Potato, mangetout and baby sweet corn curry with chilli and turmeric rice

Potato, mangetout and baby sweet corn curry with chilli and turmeric rice

1. Vegetarian Potato, Mangetout and Baby Sweetcorn Curry Recipe

Cook Time

Prep time: 10 min

Cook time: 45 min

Ready in: 55 min

Yields: 2 servings

Ingredients

  • 6 medium sized new potatoes (around 2" long and 1" thick)
  • Salt
  • 8 ears baby sweetcorn
  • 2 handfuls mangetout (snowpeas)
  • Vegetable oil
  • 1 small red onion
  • 2 cloves garlic
  • 2 teaspoons hot curry powder
  • 14 ounce can plum tomatoes in tomato juice
  • Black pepper
  • 6 ounces basmati rice
  • 1 teaspoon ground turmeric
  • 1 large red chilli pepper

Instructions

  1. Wash the potatoes thoroughly but don't peel them before cutting them in half and adding them to a pot of cold, salted water. Put the water on to a high heat until it starts to boil then reduce the heat to achieve a gentle simmer for an initial 15 minutes.
  2. Wash the mangetout and sweetcorn. Cut the sweetcorn ears in half across the way. When the potatoes have been simmering for 15 minutes, add the mangetout and sweetcorn to the pot and bring back to a simmer for 5 further minutes. Drain at your sink through a colander and set aside to steam off, dry out and cool.
  3. Peel the onion and slice in half down through the core. Lay each half flat on a chopping board and slice moderately thinly across the way. Peel and finely slice the garlic cloves.
  4. Pour 2 or 3 tablespoons of oil in to a large saucepan and bring it up to a medium heat. Add the onion, garlic and curry powder and saute for 2 or 3 minutes, until the onion is softened.
  5. Pour the tomatoes in to the pan and stir well, using a wooden spoon to break them up as much as possible. Season with salt and pepper and bring to a medium simmer while you prepare the rice, stirring occasionally.
  6. Wash the rice through a sieve. Bring a large pot of water - seasoned with salt and the turmeric - to a rolling boil. Add the rice and adjust the heat to achieve a moderate simmer for 10 minutes.
  7. Drain the rice through a sieve and set aside for a couple of minutes to steam off and dry out. Add the potatoes, mangetout and sweetcorn to the sauce, stir carefully but well and simmer for a few further minutes to ensure everything is heated through.
  8. Return the rice to the now empty saucepan and add the seeded and fairly finely chopped chilli and some black pepper. Stir well.
  9. Divide the rice between 2 serving plates and spoon the curry alongside.
Potato and pea curry is served with a bed of minted rice

Potato and pea curry is served with a bed of minted rice

2. Vegetarian Potato and Pea Curry Recipe

Cook Time

Prep time: 10 min

Cook time: 50 min

Ready in: 1 hour

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Yields: 2 servings

Ingredients

  • 1 medium red onion
  • 2 cloves garlic
  • Vegetable oil
  • 2 teaspoons hot curry powder
  • 1 teaspoon garam masala
  • 14 ounce can chopped tomatoes in tomato juice
  • Salt and black pepper
  • 1 dried red chilli
  • 2 teaspoons freshly chopped mint (1 for curry and 1 for rice)*
  • 2 baking sized potatoes
  • ½ cup fresh (or frozen) peas
  • 6 ounces basmati rice

*The mint should only be chopped immediately before it is to be used in the recipe or it will oxidise and turn black

Instructions

  1. Peel the onion and cut it in half down through the core. Lay each half flat and moderately finely slice. Peel and slice the garlic cloves.
  2. Pour 3 or 4 tablespoons of vegetable oil in to a large pot and bring it up to a medium heat before adding the onion, garlic, curry powder and garam masala. Saute for a few minutes, stirring all the time with a wooden spoon, until the onion strands are softened.
  3. Pour the tomatoes in to the pot. Finely slice the dried chilli and add it also, along with a teaspoon of the mint and some salt and pepper. Stir well and bring to a simmer.
  4. Wash the potatoes but don't peel them and chop to around ¾-inch chunks. Stir in to the spicy sauce, cover and simmer for 40 minutes, stirring occasionally.
  5. When the potatoes have been cooking for about 35 minutes, wash the rice through a sieve and add it to a large pot of salted water. Simmer for 10 minutes before draining and leaving for a few minutes to steam off and cool.
  6. Just before draining the rice, stir the peas in to the potato curry and continue to simmer for 5 further minutes.
  7. Return the rice to the empty pot and stir in the second teaspoon of freshly chopped mint.
  8. Divide the rice between two serving plates and arrange the curry alongside.
Potato and chickpea curry is served with spinach and garlic brown rice

Potato and chickpea curry is served with spinach and garlic brown rice

3. Vegetarian Potato and Chickpea Curry Recipe

Cook Time

Prep time: 10 min

Cook time: 45 min

Ready in: 55 min

Yields: 2 servings

Ingredients

  • 1 large baking potato
  • Salt
  • 1 medium red onion
  • 3 cloves of garlic (2 for curry and 1 for rice)
  • 1 teaspoon freshly grated ginger root
  • 3 or 4 tablespoons vegetable oil
  • 2 teaspoons hot curry powder
  • ½ teaspoon garam masala
  • 14 ounce can plum tomatoes in tomato juice
  • Black pepper
  • 6 ounces brown rice
  • 2 generous handfuls baby leaf spinach
  • 14 ounce can chickpeas in water
  • 1 tablespoon freshly chopped coriander leaf/cilantro

Instructions

  1. Wash the potato but don't peel it. Chop to around 1 inch chunks and add to a pot of cold, salted water. Bring the water to a simmer for about 20 minutes until the potato pieces are just softened. Drain, set aside and leave to steam off, dry out and cool down.
  2. Pour the vegetable oil in to a large pot and put it on to a medium heat. Peel and slice the onion and add it to the heated oil and along with the peeled and grated garlic, the grated ginger, the curry powder and the garam masala. Stir with a wooden spoon over the heat for a few minutes until the onion strands are softened.
  3. Pour the tomatoes in to the pot and season with salt and pepper. Stir well, breaking up the tomatoes as much as you can with a wooden spoon. Bring to as gentle a simmer as possible while you cook the rice, stirring occasionally.
  4. Bring a separate large pot of salted water to a rolling boil. Wash the brown rice through a sieve under running cold water before adding it to the boiling water. Stir well and reduce the heat to achieve a modest simmer for 20 minutes, or however long the pack instructions specify.
  5. Bring some plain water to a boil in a small saucepan and add the washed spinach leaves. Simmer for 1 minute only until wilted before draining through a colander and setting aside to cool.
  6. Pour the canned chickpeas in to a colander at your sink and rinse under running cold water to remove the chemical canning impurities. Add to the tomato sauce, stir through and bring back to a simmer.
  7. Add the potatoes to the curry sauce, along with the chopped coriander/cilantro. Stir carefully but well and bring back to a simmer for five final minutes.
  8. Drain the rice well through a sieve, return to the empty pot and allow to steam off and dry out for a couple of minutes. Squeeze the excess moisture from the spinach and moderately finely chop. Add to the rice with the peeled and grated remaining garlic clove and stir well.
  9. Divide the rice between two serving plates and spoon the curry alongside.
Biryani spiced potato and green bean curry

Biryani spiced potato and green bean curry

4. Vegetarian Biryani Spiced Potato and Green Bean Curry Recipe

Cook Time

Prep time: 5 min

Cook time: 45 min

Ready in: 50 min

Yields: 2 servings

Ingredients

  • 6 medium sized new potatoes (around 2" long and 1" thick)
  • Salt
  • 1 medium red onion
  • 2 large garlic cloves
  • 3 or 4 tablespoons vegetable oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder
  • ½ teaspoon ground coriander seed
  • 8 to 10 (approximately 3" long) green beans
  • 14 ounce can chopped tomatoes in tomato juice
  • 1 large red chilli
  • Black pepper

Instructions

  1. Wash the potatoes and cut them in half to around 1" chunks. Put them in a pot of cold, salted water and bring to a simmer until the potatoes are just cooked, around 20 minutes. Drain and set aside to cool down.
  2. Peel the onion and moderately thinly slice. Peel the garlic cloves and thinly slice.
  3. Pour the vegetable oil in to a large saucepan and bring it up to the medium heat before adding the onion, garlic and spices. Saute with a wooden spoon for around three minutes to soften the onion strands.
  4. Wash and trim the beans before cutting each one in to 2 or 3 pieces and stirring in to the spicy onion mix.
  5. Pour the tomatoes in to the pan. Cut the stalk from the chilli and discard before slicing in to discs and adding to the pan with some salt and pepper. Stir well and bring to a simmer for 15 minutes, stirring occasionally.
  6. Carefully stir the potatoes in to the curry, simmer for 5 final minutes and divide between two deep serving plates or bowls.
Baked potato with apple curry sauce and vegan sausages

Baked potato with apple curry sauce and vegan sausages

5. Baked Potato with Apple Curry Sauce and Vegan Sausages

Cook Time

Prep time: 15 min

Cook time: 1 hour 15 min

Ready in: 1 hour 30 min

Yields: 1 serving

Ingredients

  • 1 medium sized baking potato
  • 2 tablespoons vegetable oil (plus extra for frying sausages)
  • ¼ red onion
  • ½ teaspoon freshly grated ginger root
  • ½ teaspoon hot chilli powder
  • ½ teaspoon garam masala
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 2 tablespoons apple sauce (supermarket bought in a jar)
  • 3 canned plum tomatoes
  • Salt and pepper
  • 6 vegan sausages (or as required)
  • 1 teaspoon freshly chopped mint leaves