Oh My Veggies · by Nicole★ 4.9 (100)
Easy Vegan Potato Curry (Gluten-free)
NUTRITION · PER SERVING25M COOK
CAL 17%·PRO 13%
CARBS 30G35% OF CAL
8G FIBER7G SUGAR15G OTHER
FAT 24G64% OF CAL
21G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick weeknight potato curry loaded with tender vegetables and aromatic spices in a coconut-based sauce. Served over rice, it's a comforting, satisfying meal ready in under 30 minutes.
mainindiancurrybeans🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cloves garlic (minced)
- 1/2 large onion (chopped)
- 1 tbsp tomato paste
- 5 oz fresh tomatoes (chopped (around 5 medium tomatoes))
- 14 oz potatoes (chopped)
- 1 can coconut milk (14 oz)
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 cup spinach
- 1/2 cup green peas (fresh or thawed from frozen)
- salt and pepper (to taste)
- rice (cooked, optional for serving)
At a glance
PER SERVING · TIME 25M
CAL 17%·PRO 13%
CARBS 30G35% OF CAL
8G FIBER7G SUGAR15G OTHER
FAT 24G64% OF CAL
21G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 25m
- Sodium
- 242mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 919mg
- Calcium
- 51mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.