“A delicious, quick and easy vegetarian (vegan friendly) curry, that can easily be adapted depending on what you have left over in your fridge/cupboard. In this version I used chopped carrots as we had some in but this can be replaced with other veg just as easily.”

Ingredients Nutrition


  1. Heat the oil in a wok/large based pan and fry the onion, pepper and carrots on a medium heat for around 7 minutes or until the onions are translucent.
  2. Turning the heat up, add the spices and the garlic at cook for a further minute whilst stirring the pan.
  3. Add the tinned tomatoes, and simmer for 20 minutes. Season with a pinch of salt and ground black pepper.
  4. Add the spinach to the pan. Don't worry if the spinach doesn't fit in the pan right away, it will wilt after a few minutes. Keep stirring until all of the spinach has wilted and mixed in with the rest of the curry mixture.
  5. Cook for a further 10 minutes on a low heat. At the end, add the coriander and stir.
  6. Serve with Chapati, Naan or your rice of choice.
  7. Enjoy!

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