Chickpea Potato Curry Recipe with Spinach

Spinach, chickpea and potato curry

  • serves 4
  • Easy

Try our lightly-spiced vegan curry for a wholesome midweek meal for four. Make the most of storecupboard ingredients such as chickpeas and chopped tomatoes in this flavoursome dish


Make our spinach, chickpea and potato curry recipe for a comforting vegan dinner. Then check out more chickpea curry and vegan curry recipes.

For more veggie options, check out our vegetarian curry, aubergine curry, vegetarian paella and other vegetarian recipes.



  • onion 1, chopped
  • garlic 3 cloves, chopped
  • ginger a thumb-sized piece, chopped
  • green chilli 1, chopped
  • vegetable oil 1 tbsp
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • ground turmeric 1 tsp
  • chopped tomatoes 400g tin
  • Charlotte potatoes 400g, cut into chunks
  • chickpeas 400g tin, drained and rinsed
  • spinach 100g, chopped
  • lemon ½, juiced
  • garam masala 1 tsp
  • naans to serve


  • Step 1

    Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.

  • Step 2

    Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.

  • Step 3

    Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.

  • Step 4

    Stir in the lemon juice and garam masala, and serve with naans.

Check out more vegetarian curry recipes...

A large silver pot filled with cooked lentils and chunks of aubergine


Nutritional Information

  • Kcals 224
  • Fat 5.3g
  • Saturates 0.5g
  • Carbs 32g
  • Sugars 6.9g
  • Fibre 6.9g
  • Protein 8.8g