Lowri Delicious food doesn’t always require time, effort or even skill, as I am here to show you with this quick and easy veggie curry recipe. It’s sure to be your new favourite go-to when time – or energy – is limited.
Love your curries
Both Rhys and I are massive curry lovers. Like, seriously.
During lockdown, we went through a phase of cooking curry feasts on an almost weekly basis. These involved the whole shebang: 2-3 curries, either naans or rotis, raita, sometimes bhajis, poppadoms or samosas… you get the picture!
While I genuinely enjoy putting a large amount of effort into our curry nights, sometimes you just want the reward without the effort.
A versatile recipe
As a one-pot wonder and a vegetarian recipe, this simple curry recipe is also very versatile.
You can chop and change the veg you use to suit personal preference, or based simply on what is available to you. We found this easy veggie curry invaluable during our travels; it’s a great backpacker recipe, vanlife recipe, camping recipe, you name it!
We don’t recommend adding meat to this one, however. Sticking with veggies is what makes this curry quick, easy and all-round fuss-free. You won’t miss the meat, trust us.
Easy Veggie Curry Ingredients
Our ideal veggie combo in a curry recipe is sweet potatoes, chickpeas and spinach. They are a dream-team match and are available pretty much wherever you are in the world.
You can of course, chop and change veggies if preferred. Just be mindful of potential changes in cooking times.
The other bonus is that the majority of the ingredients for this curry recipe are also kitchen/store cupboard staples, making it friendlier on the bank balance.
How to Make an Easy Veggie Curry
The first step is to prep all your ingredients since everything comes together fairly quickly in this one-pot dinner.
Once you pan is hot, add the oil and then fry the onions.
Next add the garlic, ginger, chillies (if using), sweet potato and curry powder.
Once the spices have toasted and your kitchen is smelling enticingly aromatic, then add the coconut milk, water, honey and cornflour (mixed with water).
Initially the sauce will look quite pale and thin but, don’t panic. After simmering for a few minutes the sauce will begin to thicken and darken.
When the sweet potato is just cooked, add the chickpeas. After another minute add the spinach and stir to wilt.
Once wilted, remove the pan from the heat. Taste the sauce, season accordingly and then add a handful of chopped coriander. Your veggie curry is ready! Easy, see?
To serve
We like to serve this curry with some simple basmati rice.
For those who need tips on cooking rice, I whole-heartedly recommend checking out Delia Smith’s method. I have used this method for eons although I will admit, I do use slightly less water than she recommends.
Easy Veggie Curry
Equipment
- Large frying pan
- Spatula or wooden spoon
- Potato peeler
Ingredients
- 1 large sweet potato ~250g, peeled and cubed
- 240 g chickpeas 1 tin, drained
- 60 g spinach ~two small handfuls
- 1 large onion diced
- 4 cloves garlic finely diced
- thumbsize piece of ginger finely diced
- 2 chillies optional
- 2 tbsp curry powder hot or mild
- 1 tbsp cornflour
- 400 ml light coconut milk
- 200 ml water
- 1 tsp honey or agave nectar
- 1 tbsp cooking oil rapeseed
- salt + pepper to taste
Instructions
- Place the saucepan over a medium-high heat and add the oil. Once hot, add the onion and fry for 6-8 minutes until translucent and starting to caramelise at the edges.
- Add the garlic, ginger, chillies, curry powder and cubed sweet potato. Stir-fry for 2-3 minutes, stirring to toast the spices but so not to burn the garlic.
- Next add the light coconut milk, 200ml of water and honey. Mix the cornflour in a mug with a splash of water, then add that to the pot also. Leave to simmer for 8 minutes then check if the sweet potato is cooked.
- When the sweet potato is almost done (pierce with a fork to check; see notes), add the drained can of chickpeas. Stir to heat through for a minute before adding the spinach. Again, stir for a minute to wilt. Once wilted, remove the pan from the heat, check for seasoning and add chopped coriander.
- Split the curry between 4 bowls, serving with basmati rice (see post for more tips). Enjoy!
Notes
- Ensure you cut the cubes of sweet potato the same size to prevent uneven cooking. Sweet potato is cooked when it’s soft to pierce with the fork. Be careful not to overcook it and turn it to mush.
- If you don’t have fresh chillies then dried work just as well to add that kick; simply sub a fresh chilli for ~1tsp dried flakes.
- Frozen spinach works equally well in this curry. If using, try to defrost and drain first or add straight from frozen a couple of minutes before the sweet potato is cooked.
- While this recipe is currently vegetarian it can easily be made vegan by substituting the honey for an equal measure of agave nectar.
Did you make this recipe?
Tag us @jacksonajourney on Instagram so we can check out your curry creations!
Please also share any useful feedback or comments if you made this easy veggie curry, or let us know if you have any questions.
