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Vegan Potato Curry with Tofu

by Adina 06/10/2019 12 comments

vegan curry recipe with peas
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Last Updated on 18/03/2020 by Adina


An easy and quick vegan recipe for potato curry with tofu and peas. Simple ingredients simmered in a flavorful sauce – this vegan curry with potatoes and tofu makes a really satisfying and healthy lunch or dinner.



Not much time to cook, but still feeling like eating something healthy and tasty tonight? Well, this quick and spicy vegan curry with potatoes, peas and tofu might be something for you.


vegan curry with potatoes and tofu on a plate


A recipe for potato curry born out of lack of time to go shopping and not much time to spend with cooking either. A Monday recipe for us, my fridge is always quite empty on Mondays and Monday is also the one day in the week where I seem to spend all my time driving the kids around to their different appointments (sports).

I was hungry, but didn’t feel at all like eating just a slice of bread with cheese for lunch, so I searched the fridge for something I could cook. I couldn’t find much, just half a pack of tofu.

There are always some potatoes in the cellar, some peas in the freezer and an open jar of some kind of curry paste or similar stuff in the fridge, so curry it was! And I loved it! So much that I instantly decided to take some pictures, which was not something I had planned for that particular lunch.

I’ve made this tofu potato curry for the first time only about 6 or 8 weeks ago, but we enjoyed it so much, even the children, that I have made it a few times more in between.

I’ve used a different curry paste every time, but I liked the yellow curry paste version best, it was milder, so more suitable for the kids and somehow fitted the potatoes better than the other curry colors.


vegan curry recipe with potatoes



Indian food is the best, if you ask me. I love all traditional foods out there, at least all of those that I have tried more extensively. Romanian and German cooking certainly, but also English, Italian, Polish, Chinese and so on, I am a “food person”, I like trying new recipes and different regional/traditional food all the time.

But Indian food has a special place in my heart. I first ate Indian food about 10 years ago when my husband and I were living and working in London and it was really love at first bite.

We have eaten almost nothing else when we went out during the one year we spent there. Maybe Chinese and some typical English pub food a couple of times, but otherwise it was always Indian.

We have tried so many different restaurants, from large fancy ones to really small ones (in Soho) where there were only 2 or 3 tiny tables downstairs and another 2 or 3 upstairs. Even when we had take-away, except from having a pizza for once in a while, we always chose some Indian take-aways, the flavors were all so new and amazing!


vegan tofu potato curry


I knew there was no way I could get that kind of food once we got back to Germany, I didn’t know one Indian restaurant in our region at that time. Nowadays, there are a couple, but we still have to drive quite a long time to reach them.

So, I bought Indian cookbooks, so many of them, used or new, written by famous cooks like Madhur Jaffrey An Invitation to Indian Cooking, Vegan Potato Curry with Tofu or just standard, no name cookbooks.

And I cooked a lot of Indian food over the years.

It is almost a standard thing for me to cook some different curries and dhals when we have guests, they are always a success and it so much easier and more relaxed for me to be able to cook some nice curries ahead and then just heat them up when the guests come.


recipe for potato curry with tofu



When I first started to cook Indian food, I’ve always followed the recipes to the letter, I was unfamiliar with the spices and the combinations and I wanted to have everything perfect. I still do follow the recipes when I want to make something really special, but otherwise, for every day quick cooking, I like to keep things simpler.

Over the years I developed an almost personal way of building a curry, either vegetarian/ vegan or meat curry.

Vegetarian/vegan or not?

  • First of all, I think if I want this to be vegetarian/vegan or not.
  • If it is, then I go for either tofu or chickpeas, they are my most cooked vegan kind of curries. If not, than it is mostly chicken. I do make a nice beef curry from time to time, but mostly for guests. I have rarely used pork for curries, but I do make it very often with chicken or turkey.

With or without coconut milk?

  • Then the big question: should I use coconut milk or not? I adore curries made with coconut milk, but I like change as well, so I try to alternate.
  • In the case of this recipe for potato curry with tofu I decided to let the coconut milk be, but I am sure the dish would be delicious as well, if you decided to use a can of coconut milk instead of the vegetable broth.
  • And I can assure that the combination of tomatoes and coconut milk is wonderful. Do let me know, if you tried it!

Vegetables for curry:

  • When it comes to the vegetables I use, it is quite easy, I take whatever I happen to find in the fridge or in the freezer. This time it was peas, but I have made similar curries with carrots or cauliflower, eggplants, zucchini or bell peppers. Whatever you like, really.


potato curry recipe


Curry paste or powder:

  • When it comes to the curry paste or powder you use, fresh is always better.
  • I like making my own curry mixtures, I do it often enough, but sometimes I just don’t have the time for it, so I used some bought mixture.
  • I always buy the dry curry mixtures at a special spice shop, they have the best I was ever able to buy and I like trying new combinations all the time.
  • But when it comes to a good curry paste, things are a bit more difficult. I have tried many brands and I was often disappointed.
  • But over the years I managed to find a couple that I really like and I use those most of the times.
  • I am not a huge fan of red curry paste, I do like it from time to time, but I find it too hot for regular cooking, if I use it than I have to cook something different for the children.
  • But I love yellow or green curry paste, they are milder and I have learned to take just the right amount, which makes the dish spicy, yet mild enough for the kids as well.
  • So, when it comes to the amount of curry paste you use, follow your taste, feel free to use more if you like things spicier.

Side dish for curry:

  • The side dish for curries mostly rice, but if I feel like having some naan bread with the curry, then it’s almost sure I will put some potatoes or sweet potatoes in the curry, I just love to eat potato stews/curries with bread, reminiscences from my childhood and my grandmother’s Romanian cooking where we would eat white bread with anything, potatoes included.


vegan potato curry with tofu and peas



  1. Lightly fry your tofu (or chicken) cubes. Remove them from the pan.
  2. Fry the spices, including onion, garlic, curry paste or powder or a spice mixture of your choice.
  3. Add the vegetables that need a longer cooking time and the cooking liquid. Simmer until almost done.
  4. Add the vegetables that need a shorter cooking time and the fried tofu (or chicken, beef would need a longer cooking time, so that would be another recipe). If you make a chickpea curry using canned chickpeas, now is the time to add them as well.
  5. Adjust the taste and add some fresh herbs.
  6. Serve immediately with rice or naan bread or reheat later.


Other curry recipes I love:

Pumpkin Turkey Curry with Coconut Milk and Turmeric

Turkey Meatballs in a Spicy Turmeric Garlic Sauce

Vegan Zucchini Cashew Green Curry with Chickpeas

Vegan Apple and Chickpea Curry with Coconut Milk

Balti Chicken Curry




vegan potato tofu curry



vegan curry recipe with peas

Vegan Potato Curry with Tofu

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

An easy and quick vegan recipe for potato curry with tofu and peas. Simple ingredients simmered in a flavorful sauce – this vegan curry with potatoes and tofu makes a really satisfying and healthy lunch or dinner.


  • 2 tablespoons oil, divided
  • 250 g/ 8.8 oz tofu
  • 1 onion
  • 4 garlic cloves
  • 2-3 tablespoons yellow curry paste, to taste (See note)
  • 450 g/ 1 lb potatoes
  • 1 can chopped tomatoes (400 g/ 14 oz)
  • 250 ml/ 8.5 fl.oz/ 1 cup vegetable broth
  • 300 g/ 10.6 oz/ 2 cups frozen peas
  • a small bunch of fresh parsley
  • fine sea salt and pepper


  1. Pat the tofu dry with some kitchen paper and cut it into cubes. Peel the potatoes and chop them into bite-sized cubes.
  2. Heat 1 tablespoon of the oil in a heavy bottom pan. Fry the tofu on medium high heat until golden on all sides. Remove from the pan.
  3. Halve the onion and slice it thinly.
  4. Add the second tablespoon oil to the pan and cook the onion on medium heat for 4 or 5 minutes, stirring often, until softer and beginning to brown.
  5. Add the finely chopped garlic cloves and the yellow curry paste. Cook for about 2 minutes, stirring very often.
  6. Add the potatoes, canned tomatoes, vegetable broth and stir well. Turn the heat to low, cover the pot and simmer for about 15 minutes or until the potatoes are almost cooked through.
  7. Add the peas, bring to a boil again and simmer for 5 minutes. Add the tofu and heat through.
  8. Adjust the taste with salt and pepper and add the chopped parsley shortly before serving.
  9. Serve with naan bread.


Different brands of curry paste can taste differently and can be hotter or milder. Use according to your taste.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1071mgCarbohydrates: 44gFiber: 8gSugar: 9gProtein: 14g

Nutrition information isn’t always accurate.


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[email protected]'s Recipes 16/04/2018 - 13:23

Looks so tasty and very healthy too! My husband doesn’t eat any cooked veggies, nor does he eat potatoes (except fries) or tofu…so I will keep the whole bowl just to myself!

Sissi 16/04/2018 - 13:53

It looks wonderful! Sometimes last-minute, improvised meals are the best! Thank you for sharing with us!
I share your love of Indian food, but I think it takes a lot of time to learn how to combine spices on one’s own and how to make up new recipes which look and taste Indian… (Unlike Japanese or Korean for example!). After so many years I’ve only started recently to be bold enough and post my own improvised Indian-style dishes.

Anca 16/04/2018 - 14:29

I started eating Indian food after I moved to UK too. It seems curry is sort of a national dish here. I love Indian spices too and I use them in everyday recipes. Love your vegan recipe, especially as this week I’m vegan. 🙂

mjskitchen 17/04/2018 - 04:02

What a great way to go meatless! I very seldom make curries, but I do order them a lot when we go out. You recipe is attractive for many reasons other than just looking absolutely scrumptious. A very inspirational dish. Thanks Adina!

Priya @priyascurrynation 17/04/2018 - 15:54

I am really happy because you tried this recipe. do you like it?? It really taste best when a generous amount of tomatoes are used 🙂 hope I will see some other tofu and potato curries in future 🙂
have a good day!

Albert Bevia 18/04/2018 - 10:25

I can see why Indian cuisine is your favorite, it has so much flavor to it, this dish here sounds amazing, I love tofu, a very easy and healthy recipe Adina 🙂

allie 18/04/2018 - 20:42

You make Indian cooking look so easy Adina!!! What a yummy dish and photos are stunning, especially for impromptu. Will def. be trying this – my husband Jon loves Indian cuisine but usually just gets it when we go out, so this will be a nice treat. Have a super week! (And no ironing!) 🙂

Evi 20/04/2018 - 09:38

This curry recipe is absolute perfection, definitely going to try it!
Also, that metal plate is so nice, I’ve wanted to get something similar for such a long time 😛

mjskitchen 25/02/2020 - 21:53

Another keeper Adina! I made this last night and both my husband and I loved it. I did make a couple of changes but your wonderful tutorial said it was allowed. 🙂 I didn’t have the tofu nor the peas, so I substituted both with about 1.5 cups edamane. I also used the red chile paste because that’s what I had. Everything else I kept the same. Great dish! Thanks for another wonderful meatless meal.

Adina 26/02/2020 - 08:18

So happy to hear it, MJ. Edamame sounds great, I know what they are, but I have never had some, they are completely unavailable here, I’ve never even seen them. 🙁 But I will keep that in mind should I ever find any. 🙂

Patrick Horgan 23/07/2020 - 15:37

You say you’ve found a couple of pastes you like after a long time but didn’t share the brands?

Adina 23/07/2020 - 18:57

I live in Germany, so they are probably not relevant for most people.


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