This is one of the first meals I made after turning vegan. It’s rich in protein and iron and super hearty. One of the things I really missed, after I was educated on the use of animal products, was a good Indian curry and I honestly wasn’t sure if I could replicate one to my standard. But here it is…

This curry is:

  • warm
  • delicious
  • nourishing
  • and just damn good


vegetable goodness

This serves 4 people and takes 20-30 minutes to make.



  • 3 cloves of garlic (crushed)
  • Drizzle of olive oil
  • 1 medium onion (diced)
  • 1 cup of water
  • 1 large heaped Tbsp of Rogan Josh Curry Paste*
  • 10 medium potatoes (halved or quartered)
  • 2 large handfuls of spinach
  • 3 medium tomatoes (cut into eighths)
  • 1 red capsicum (sliced)
  •  400g of can diced tomatoes
  • 400g of chickpeas

* I use Patak’s Rogan Josh Paste. Other curry flavours such as madras work well



  1. Pre-cook the halved potatoes until they are nearly tender. I do this in the microwave but you could boil them.
  2. Once the potatoes are finished, in a hot pan, drizzle olive oil and add the onion and garlic. Saute until fragrant and the onion becomes transparent 
  3. Add the curry paste and coat the onions, constantly mixing for 2 minutes.
  4. Pour in 1/2 a cup of water and bring it up to a simmer.
  5. Add in the chickpeas and stir. Letting it sit for 2 minutes.
  6. Add another 1/2 cup of water and add the potatoes and canned tomatoes. Evenly stir for 2 minutes
  7. Mix through the fresh tomatoes as well as the capsicum and allow it to sit for 8 minutes, stirring every 1-2 minutes.
  8. Turn the heat on low and fold through the spinach, so it becomes wilted.
  9. Turn off the heat and serve the curry with rice and papadums if you desire.



Let me know what you think!

Always be yourself and eat all the plants,

Steph xx


One thought on “Recipe – Chickpea, Potato and Spinach Curry

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