Vegan Kidney Bean & Potato Curry

kidney bean and potato curry

Here is a whole food, plant-based, vegan curry recipe from Vegan Emily. This Kidney Bean & Potato Curry is salt (and oil) free and packed with whole plant food goodness.

The kidney beans provide a satisfying texture, and they mix it up a bit from the usual chickpea or lentil curry. Plus, combined with potatoes this dish sure is filling!

You can enjoy this recipe as is or serve it over your choice of rice. Or maybe even pour it over some whole grain noodles? (Although you may want to keep the potato chunks on the smaller side if you plan to go that route.)

Vegan Kidney Bean & Potato Curry 

The ingredients you’ll need are:

  • kidney beans
  • tomatoes (large can or 900g (2lbs) of fresh (peeled) tomatoes)
  • coconut milk
  • potatoes
  • onion
  • garlic
  • greens (optional)
  • herbs & spices

Note(s): Saute with water or vegetable broth to make this vegan curry recipe without oil.

And to keep the recipe lower in fat you can opt for a light coconut milk (rather than full fat). It still lends enough creamy richness to the dish.

Cha’s Organics, has a variety of Organic Coconut Milk options that are vegan and made without preservatives, including being guar gum-free! You can find their light coconut milk (as well as their other products) on their website.

Also, if you’d like to add in some greens kale, spinach, or celery could all work well, and they’ll even add a touch more flavour.

Get the full vegan curry recipe on Vegan Emily.


Be sure to check out more from Emily over on Vegan Veins. You’ll find a lovely selection of hand-designed and ethically-minded vegan tees, tote bags, pins, and more!

Related: Vegan Coconut Curry Lentil Bowl

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