Vegan Coconut Potato Curry


1 med onion chopped

1 med tomato chopped

3 large potatoes peeled and cubbed

1/2 cup of frozen peas

1/4 tsp of cumin seeds

1/4 tsp of mustard seeds

1 1/2 mixed masala

1/2 turmeric powder

2 curry leaves

1 green chilli pepper

3 cloves of garlic finely chopped

1/2 stem of ginger finely chopped

165ml of coconut cream

Olive oil

a handful of fresh coriander 


  1. Add olive oil to a large pot on medium heat, add the chopped onions, green chilli pepper, bay leaves, cumin and mustard seeds to the pot and let that braise for 5 minutes.
  2. Once the onions are nice and soft add the ginger and garlic followed by the Masala and Turmeric spices, let that braise with the onion mixture for 3-5 min. Keep on stirring.
  3. Add chopped tomato to the spiced onion mixture with a 1/2 cup of water, cover and cook on low heat for 5 minutes.
  4. Add cubed potatoes to the tomato mix, followed by 2-3 cups of water (depending on the size of your pot) let this cook for 10-15 minutes till the potatoes are halfway cooked. Salt for taste.
  5. Add in the frozen peas and cook for another 10 minutes.
  6. Add the coconut cream to the pot and let it cook on low heat for 20 minutes.
  7. Garnish with fresh coriander and serve.

I hope you enjoy it 🙂

Love, Always


Blogging, Vlogging, Make-up and Mental Health, these are a few of the things that Charnè Coetzee embodies through her various platforms as a content creator. For more information, visit the "About" tab 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.