Thai Potato Ginger Curry


 (Vegan Miss Adventures in the Kitchen)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


This recipes is from DanniBeth of Vegan Miss Adventures in the Kitchen via Meatless Monday. Coriander, ginger and garlic are stir-fried first, which deepens the taste of this classic Thai red curry. Tomatoes, potatoes, onions and spinach take on the full flavor of the aromatically spiced sauce. 


  • 4 Tomatoes
  • 2 tablespoon vegetable oil
  • 2 Onions, cut into thick wedges
  • 1 Inch piece fresh ginger, peeled and finely chopped
  • 1 Garlic clove, chopped
  • 2 tablespoon ground coriander
  • 1 pound potatoes, peeled and cut into chunks
  • 2 1/2 low sodium vegetable stock
  • 1 tablespoon red curry paste
  • 8 ounce spinach leaves


Step 1:

  • Bring a medium pot of water to a boil over high heat. Fill a medium bowl full of cold water.

Step 2:

  • Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 2-3 minutes then plunge into the cold water to loosen the skins. Peel off the skins of the tomatoes.

Step 3:

  • Cut each tomato into quarters. Remove and discard the seeds and central core of each tomato. Set tomato pieces aside.

Step 4:

  • Preheat a wok over medium-high heat. When the wok is heated add the vegetable oil. Stir fry the onions, ginger and garlic in the vegetable oil for 2-3 minutes, or until seasonings begin to soften.

Step 5:

  • Add the coriander and potatoes to the wok and stir-fry for 2-3 minutes. Add the stock and curry paste and bring to a boil, stirring occasionally. Reduce the heat and simmer gently for 10-15 minutes, or until the potatoes are tender.

Step 6:

  • Add the spinach and the tomato quarters to the wok. Cook, stirring, for 1 minute, or until the spinach has wilted. Serve atop cooked rice to soak up the curry sauce.