Vegan Summer Potato Curry Recipe

vegan summer potato curry

Of course, Jessie and I went back to our garden for this one. When you grow potato plants, you can only harvest them one time. Therefore, we had a ton of potatoes, and it happened all in the course of a couple of weeks! Don’t get me wrong, I love mashed potatoes and lentil shepherd’s pie, but I’ve begun to grow tired of my same, go to potato recipes. Therefore, I decided to change it up a little bit and add some spice and flavor to my dinners with this vegan summer potato curry recipe. Trust me, try this recipe, and you won’t regret it!

I don’t know about you, but I think everyone should have a delicious and simple curry recipe in their cooking repertoire. Personally, this vegan summer potato curry recipe has topped the charts for me. Not only is it simple, but it makes enough to have a couple of meals for later as well. Additionally, my favorite part about this recipe is how easy it is to alter if you don’t have certain ingredients in your pantry. Originally, I found the recipe here. However, I typically change a few ingredients every time I make it, depending on what vegetables I have in my kitchen. I show you here, how I made it with Jessie. We used potatoes, leeks, tomatoes, banana peppers, and green beans from our garden. Yum!!

The Recipe


Cooked rice (for serving)

Tablespoon olive oil

2-3 Cloves of garlic

2-3 Leeks

4 Small potatoes or 2 med/large potatoes

Can of full fat coconut milk

Cup diced tomatoes

Cup green beans

Banana pepper

1/4 Teaspoon red pepper

Teaspoon curry powder

Teaspoon salt (or to taste)

Tablespoon fresh minced ginger

Teaspoon turmeric


  • First, chop all of your produce: garlic, leeks, potatoes, tomatoes, green beans, and banana pepper.

  • Next, heat the oil in a large skillet, and add garlic and leeks. Cook until fragrant.

  • Now, add coconut milk, tomatoes, and all spices to skillet, and stir.

  • Then, bring this mixture to a low simmer, and add potatoes, green beans, and banana pepper. Next, cover, and let simmer until the potatoes are soft. This should take about 15 minutes.

  • Finally, serve over rice, and enjoy!


I cannot recommend enough the All-Clad brand of pots and pans. We use this All-Clad Stainless Steel Saute Pan in our kitchen. If you are in the market for new cookware, look no further!


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