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Spiced Vegetable & Chickpea Curry



A mild but flavoursome vegan meat free Monday meal that is hearty and full of gorgeous goodness. This could all be cooked in a large pot on top of the cooker, but I want to roast the onions and peppers to ensure sweet and slightly charred flavour, so I thought why not do the whole process in the oven. It worked really well and was so simple as I let the oven do all the hard work. Delicious cold the next day so make extra.


Serves 3-4 as a main 4-6 as a side



4 red romain Peppers - cut into chunks

2 sweet potatoes - peeled and cubed

1 tin can chick peas - drained and rinsed

2 small red onions - each cut into 8 wedges

5 cloves crushed garlic

1 teaspoon grated ginger

1 tin tomatoes

2 large handfuls of fresh spinach

Water to loosen

Optional nigella seeds to finish



1 teaspoon ground cumin

1 teaspoon medium curry powder

1 teaspoon ground coriander

1 teaspoon mustard seeds


Preheat the oven to 210 degrees.



Throw everything except the tinned chickpeas spinach and tomatoes into a large roasting pan. Coat with a generous amount of oil and mix thoroughly. Season and roast for 30-45 minutes or until the Potato is soft. Remove from the oven, stir in the chickpeas and tomatoes, check for seasoning and back into the oven for 10-12 minutes. Loosen with a little hot water if necessary. Remove from the oven and stir in the spinach. Sprinkle with nigella seeds. Serve in bowls


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