Potato, Chickpea and Spinach Curry. Recipe and Food Photography by Shika Finnemore, The Bellephant

Potato, Chickpea and Spinach Curry

This vegan Potato, Chickpea and Spinach Curry is the perfect one pot dinner. Packed full of spices and hearty veggies it’s healthy and full of flavour.

Serve it with roti and some Coconut Lentil Curry for a curry feast. Being so hearty and protein rich; it’s perfect to eat on it’s own too. I love doubling this recipe up so me and Oscar can a have a bowl for lunch the next day. It makes our work day so much better!

Don’t be put off the by the long list of ingredients. They’re staple spices you can use time and time again. Once everything is in the pot it’s just about waiting for it to cook itself so the hardest bit is having the delicious smell of curry in the air whilst waiting patiently to eat it.

If you try this recipe out, be sure to tag me using #thebellephant on Instagram, Twitter or Facebook.

Potato, Chickpea and Spinach Curry. Recipe and Food Photography by Shika Finnemore, The Bellephant

Tip: Add fish or prawns towards the last 5-10 minutes of cooking. Or if you fancy chicken in it add that in bite size pieces along with the spices and potatoes.

Potato, Chickpea and Spinach Curry

Total Time: 40 minutes

Serves: 4

Potato, Chickpea and Spinach Curry


  • 2 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 large onion, finely chopped
  • 5 cloves of garlic, minced
  • 1 large thumb of ginger, minced
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1-2 tsp hot chilli powder (optional)
  • 1/2 tsp ground black pepper
  • 500g new potatoes, diced in to bitesize chunks
  • 1 tin of chickpeas, drained
  • 1 tin of chopped tomatoes
  • 200ml water
  • 100g spinach, chopped
  • 30g fresh coriander, chopped
  • Juice of half a lemon
  • Salt to taste


  1. Heat the coconut oil in a saucepan. Fry the cumin and mustard seeds for around 30 seconds until they start to pop.
  2. Sauté the onions until they start to brown and then add in the garlic and ginger. Cook for a further 2-3 minutes.
  3. Add the spices, salt, pepper and potatoes and cook for a few minutes; stirring to evenly coat.
  4. Mix in the chopped tomatoes, chickpeas and water.
  5. Bring to a boil, reduce and simmer for around 25-30 mins until the potatoes are soft and cooked through and the sauce thickens. Stir if needed in between to prevent the bottom from burning.
  6. Turn off the heat and stir in the chopped spinach and coriander. Stir in the lemon juice along with any more salt if needed (to taste).
  7. Serve with roti, rice or enjoy a hearty bowl of it on it's own.



  1. I love this curry, I’ve even managed to convince my carnivorous husband he doesn’t need meat with it.
    How long do you think it will keep in the fridge and what about freezing it? I’d love to batch cook it for lunches.

    • thebellephant

      Thank you Sarah! When I met my husband he was a massive carnivore too and now he loves eating just veggie curries. You can keep it in the fridge for up to 3 days. If you want to store it for longer, portion it out then freeze it – I do this with all my curries :). Shika x

  2. I like this a lot but with sweet potato!

  3. TigerFeet

    Loved this, very tasty but there’s no mention of coriander in the ingredients list, it’s not mentioned until the end of the recipe. I’ll be trying other recipes for sure, thank you for sharing.

    • thebellephant

      Thank you for the lovely feedback! Will update the list – thanks for pointing that out to me. Enjoy the other recipes 🙂 xxx

  4. Pingback: 10 Quick Healthy Meals | Delicious Cheap One-Pot Vegan Dinner Ideas - The Wallet Moth

  5. I would gobble that up so fast. Looks amazing!

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