Prep time: 15 minutes — Cook time: 15 minutes — Total time: 30 minutes — Serving: 2 people
Easy and delicious recipe for a vegetarian curry and potatoes dish. Made with spinach, potatoes, and chickpeas, and it’s full of warm flavor. Serve with rice and naan bread.
2 garlic cloves
0.5 red onion
6.17 oz (175 g) potatoes
7.05 oz (200 g) chickpeas, canned
0.5 tablespoon curry
1 teaspoon paprika
0.5 teaspoon ground cumin
0.5 vegetable bouillon cube
0.2 cups (0.5 dl) water
0.85 cups (200 ml) coconut milk
0.88 oz (25 g) fresh spinach
5.64 oz (160 g) rice
2 x naan bread
- Find your trusty KUMA knife and chop the red onion and leek in rough pieces.
- Now slice your garlic as fine as possible. Some may find the KUMA Paring Knife to be the best tool for this due to the small size.
- Peel potatoes and cut into cubes.
- Drain chickpeas.
- Heat up a pot with 2-3 tablespoons oil or butter.
- Add red onion, leek and garlic to the pot. Let it sauté for a few minutes.
- Now add potatoes, drained chickpeas and spices.
- Add coconut milk, water, and crumble in the bouillon cube. Stir around thoroughly.
- Let it all simmer for 15-20 minutes until the potatoes are soft and the sauce has thickened.
- Meanwhile you can cook your rice according to the box instructions.
- Add spinach to the pot and stir around well.
- Taste your curry with salt and pepper. If it’s too thin (which depends on the kind of coconut milk), you can thicken it with some corn starch or flour. In that case, find a cup/bowl and whip up a little flour or corn starch with water. When it’s fully combined with no pulp, add the liquid little by little to your curry pot. Stir the pot and check if it has thickened to your desire, and if not then add a bit more of your thickening agent.
- Heat your naan bread according to packaging instructions.
- Serve your curry potato with rice and warm naan bread.
Recipe for curry potatoes
Here you get the recipe for a simple but flavorful and delicious curry potatoes meal served with rice and warm naan bread. We generally like to aim for 1-2 days a week with vegetarian dinners, and a recipe like this is ideal for those meat free days. It’s healthy, very easy and quick to make, and it tastes amazing. This is a recipe that would be great with chicken, but it’s almost just as good without - you really don’t feel that the dish is missing meat when you eat it.
One Pot recipes like this one are amazing in our opinion. It’s simple to cook and you don’t get a ton of stuff to clean up afterwards.
Such a curry meal is just always yummy. We make it often and especially when we have leftover vegetables in the fridge. You can actually use a lot of different veggies in this recipe, so if you have things like carrots, zucchini or sweet potatoes, those will go great with this healthy recipe.
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