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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

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

Instructions

  1. Put your oven on to preheat to 450F/220C/Gas Mark 8.
  2. Wash the potato and dry with kitchen paper. Take a metal skewer and insert it lengthways through the middle of the potato. This helps conduct heat through the potato as it cooks and promotes even cooking. Use a fork to pierce the skin in several places to allow steam to escape during cooking and prevent the potato from bursting.
  3. Sit the potato on a baking tray and put it in to the oven for 1 hour and 15 minutes.
  4. When the potato has been in the oven for about 45 minutes, pour the vegetable oil in to a large saucepan and gently heat before adding the sliced onion quarter, ginger and spices. Saute for 2 or 3 minutes, stirring around with a wooden spoon.
  5. Add the plum tomatoes and apple sauce to the saucepan and stir well, breaking up the tomatoes with your wooden spoon. Cover and bring to the gentlest of simmers while you cook the sausages, stirring occasionally and ensuring it doesn't become too dry. A little boiling water can be added if absolutely necessary.
  6. These sausages required to be gently fried for 20 minutes (from frozen) in a little oil but you should check your pack for instructions and adjust timings/technique as necessary to have the sausages ready at the same time as the baked potato.
  7. When the potato and sausages are nearly ready, stir the chopped mint in to the apple curry sauce.
  8. Take the potato from the oven and carefully pull the skewer free, remembering to keep your hands protected at all times. It should come away easily and cleanly.
  9. Sit the potato on a chopping board and make 2 cuts three-quarters of the way through the potato at right angles to one another. Lift to a plate and gently part ways separate the four quarters.
  10. Lay the sausages on the plate beside the potato and spoon the sauce over and in to the potato to serve.
Potato and red kidney bean vegetarian curry with pitta breads

Potato and red kidney bean vegetarian curry with pitta breads

6. Vegetarian Potato and Red Kidney Bean Curry Recipe

Cook Time

Prep time: 10 min

Cook time: 40 min

Ready in: 50 min

Yields: 2 servings

Ingredients

  • 6 medium new potatoes (about 2" by 1")
  • Salt
  • 1 medium red onion
  • 2 large garlic cloves
  • 3 or 4 tablespoons vegetable oil
  • 2 teaspoons hot curry powder
  • 14 ounce can chopped tomatoes in tomato juice
  • 2 dried medium red chillies
  • Pepper
  • 14 ounce can red kidney beans in water
  • 2 pitta breads

Instructions

  1. Wash the potatoes, cut them in half and add them to a pot of cold, salted water, which should be brought to a simmer for around 20 minutes or until the potatoes are just softened. Drain the potatoes through a colander and set aside to steam off and cool down.
  2. Peel and slice the onion. Peel and finely slice the garlic cloves. Gently heat the oil in a large saucepan before adding the onion, garlic and curry powder and sauteing for 2 or 3 minutes.
  3. Add the tomatoes and finely sliced chillies to the pot and season with salt and pepper. Stir well and simmer for 15 minutes.
  4. Drain the red kidney beans through a colander and rinse in the colander under running cold water to remove canning impurities. Add to the pot with the curry sauce and stir through.
  5. Add the potatoes to the curry, carefully stir fold through the mix and simmer for 5 final minutes.
  6. Heat the pitta breads per the instructions on the pack and slice in half.
  7. Spoon the curry in to two deep serving plates and arrange two half pitta breads alongside each portion.
Potato, broccoli and spinach vegetarian curry with brown rice

Potato, broccoli and spinach vegetarian curry with brown rice

7. Vegetarian Potato, Broccoli and Spinach Curry Recipe

Cook Time

Prep time: 10 min

Cook time: 45 min

Ready in: 55 min

Yields: 2 servings

Ingredients

  • 2 medium baking potatoes
  • Salt
  • 1 medium white onion
  • 4 tablespoons vegetable oil
  • 2 garlic cloves
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons hot curry powder
  • 1 teaspoon garam masala
  • 14 ounce can plum tomatoes in tomato juice
  • Pepper
  • 6 ounces brown rice (or as desired)
  • 2 generous handfuls baby spinach leaves
  • 1 small head broccoli

Instructions

  1. Wash the potatoes well but leave them unpeeled and chop to around 1-inch chunks. Add them to a pot of cold salted water and bring the water to a simmer for about 20 minutes or until the pieces are just softened. Drain through a colander at your sink and sit aside to steam off and partly cool.
  2. Pour the oil in to a large saucepan and put the pan on to a medium heat. Peel and slice the onion and add to the pan along with the peeled and grated garlic cloves and grated ginger. Add the curry powder and garam masala and saute with a wooden spoon for a few minutes until the onion strands are softened.
  3. Pour the tomatoes in to the pan and season with salt and pepper. Break the tomatoes up as best you can with your wooden spoon and stir well. Bring to a gentle simmer.
  4. Wash the rice in a sieve under running cold water. Bring a large pot of salted water to a rolling boil before carefully adding the rice, stirring well and bringing the water back to a simmer for 20 minutes (or as instructed on your pack), stirring occasionally.
  5. Wash the spinach leaves at your sink and shake dry before stirring in to the sauce, in a couple of batches if necessary.
  6. Wash the broccoli heads and remove the florets. Chop as necessary to achieve even sized, ¾-inch chunks before adding to the curry. Stir them through and simmer for 10 minutes.
  7. Add the potatoes to the curry, stir fold them through and simmer for 5 final minutes.
  8. Drain the rice and leave to steam off for a few minutes before dividing between two serving plates and arranging the curry alongside.
Potato and parsnip curry pitta pockets

Potato and parsnip curry pitta pockets

8. Vegetarian Potato and Parsnip Curry Pitta Pockets

Cook Time

Prep time: 10 min

Cook time: 50 min

Ready in: 1 hour

Yields: 2 servings

Ingredients

  • 1 medium white onion
  • 2 garlic cloves
  • 4 tablespoons vegetable oil
  • 2 teaspoons curry sauce
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 14 ounce can chopped tomatoes in tomato juice
  • Salt and pepper
  • 2 medium dried chillies
  • 1 large baking potato
  • 2 medium parsnips
  • 2 teaspoons freshly chopped mint
  • 4 pitta breads

Instructions

  1. Pour the vegetable oil in to a large saucepan and put the pan on to a medium heat.
  2. Peel the onion, half and slice. Peel and finely slice the garlic cloves. Add to the heated oil along with the spices and saute for a few minutes to soften the onion.
  3. Add the tomatoes to the pan, along with the finely chopped chillies and some salt and pepper. Stir well and bring to a simmer.
  4. Wash the potatoes and parsnips very well. Trim the tops and tails from the parsnips and peel. Chop to around half inch chunks. There is no need to peel the washed potato but this can be done if you wish before it is chopped to similar sized chunks as the parsnips. Add the parsnips and potato to the sauce and stir through, cover and continue to simmer (stirring occasionally) for 30 to 40 minutes, or until the pieces are just softened.
  5. The mint should be added to the curry a few minutes before it is ready and carefully stirred through.
  6. Heat the pitta breads per the instructions on the pack and cut each one in half across the way. Open each half carefully to form a cup and spoon in the curry.
Potato and bell pepper rogan josh with turmeric and coriander rice and mini poppadoms

Potato and bell pepper rogan josh with turmeric and coriander rice and mini poppadoms

9. Vegetarian Potato and Bell Pepper Rogan Josh Recipe

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: 2 servings

Ingredients

  • 8 medium new potatoes (about 2" by 1")
  • Salt
  • 6 ounces basmati rice (or as desired)
  • 1 teaspoon ground turmeric
  • Vegetable oil
  • 1 medium red onion
  • ½ red bell pepper
  • ½ green bell pepper
  • ½ yellow bell pepper
  • ½ (1 pound) jar rogan josh curry sauce
  • Black pepper
  • 2 tablespoons freshly chopped coriander leaf/cilantro
  • 2 generous handfuls (or small packs) of mini poppadoms

Instructions

  1. Wash the potatoes and cut them in half that they form approximately 1 inch chunks. Add to a pot of cold, salted water, which should be brought to a simmer for around 20 minutes until the potatoes are just softened. Drain and set aside to steam off, dry out and partly cool.
  2. Wash the rice through a sieve. Add to a pot of boiling water, seasoned with salt and the turmeric, and bring to a simmer for 10 minutes.
  3. When the rice is on, peel and slice the onion and seed and slice the bell pepper halves.
  4. Drain the rice and leave for a few minutes to steam off and dry out.
  5. Pour a few tablespoons of vegetable oil in to a wok or karahi and bring it up to a smoking hot heat. Stir fry the onion and bell peppers for a minute or so before adding the potatoes, followed by the rogan josh sauce. Stir very well and reduce the heat slightly. Leave to simmer while you stir some black pepper and the chopped coriander/cilantro through the rice.
  6. Divide the rogan josh and rice between Indian serving dishes and plate with a generous handful in each instance of mini poppadoms.
Potato and green bean jalfrezi with turmeric brown rice, spiced onions and naan bread

Potato and green bean jalfrezi with turmeric brown rice, spiced onions and naan bread

10. Vegetarian Potato and Green Bean Jalfrezi Recipe

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: 2 servings

Ingredients

  • 6 medium potatoes (2" by 1")
  • Salt
  • 2 medium red onions (1 for spiced onions and 1 for curry)
  • 2 tablespoons tomato ketchup
  • ½ teaspoon dried mint
  • ½ teaspoon ground fenugreek
  • 1 tablespoon lemon juice
  • Black pepper
  • 6 ounces (or as required) brown rice
  • 6 long green beans (10" to 12")
  • ½ (1 pound) jar jalfrezi sauce
  • 1 medium carrot
  • 2 teaspoons freshly chopped mint
  • 2 small (8" to 10") naan breads

Instructions

  1. Wash and half the potatoes and bring them to a simmer in a pot of salted water for 20 minutes or until just softened. Drain and set aside.
  2. As soon as the potatoes are on to cook, combine the ketchup, ground fenugreek, dried mint and lemon juice in a glass or stone mixing bowl, seasoning lightly with salt and pepper. Peel, half and finely slice the first onion, separate the slices in to strands and carefully stir in to the spice mixture. Cover the bowl with clingfilm and refrigerate until required.
  3. When the potatoes are half way through cooking, wash the rice in a fine sieve before adding to a large pot of boiling water, which should be seasoned with salt and the ground turmeric. Bring to a gentle simmer for 20 minutes, stirring occasionally.
  4. When the potatoes are drained, peel and slice the second onion the same way as with the first. Wash, trim and chop the beans to 1 inch pieces.
  5. Pour a few tablespoons of oil in to a hot wok or karahi and bring it up to a very high heat. Add the onion and bean pieces and stir fry for a minute or two.
  6. Peel the carrot. Add the potatoes to the wok/karahi and stir fry again briefly before pouring in the jalfrezi sauce and grating in the carrot. Stir well, reduce the heat slightly and simmer while you drain the rice, allow it to steam off for 2 or 3 minutes then stir in the chopped mint and some black pepper.
  7. Arrange the rice, curry and spiced onions on two serving plates of choice.

© 2020 Gordon N Hamilton

Comments

Gordon N Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 25, 2020:

Thank you very much, Dora. I am eating vegetarian food more and more which is how these ideas came about.

Dora Weithers from The Caribbean on May 24, 2020:

All the curry dishes look so good. Thanks for sharing these interesting recipes and it helps that they are vegetarian. I like the variations.