Plate of chickpea vegetable curry served on a bed of quinoa topped with coriander

Vegetarian one pot curry

This is a super quick vegetarian curry recipe that I make pretty much every week as it is so easy to make . Every time I make this curry I use different ingredients depending on what i have in this fridge, so feel free to use whatever veg you want in this curry. Also i haven't made this curry recipe spicy as i don't really like super spicy foods, so feel free to add some chillies into this recipe.  

This cooks for 4 people.

Plate of chickpea vegetable curry served on a bed of quinoa topped with coriander 


1 Aubergine

1 Red pepper 

1 Onion

1 Clove of Garlic 

A handful of Spinach 

1 whole small broccoli or cauliflower 

400g of Chickpeas (one tin)

400ml Coconut milk (one tin)

2 tbsp Tomato puree

2 tsp Curry powder 

1tsp paprika 

½ ground coriander 

Pinch of chilli flakes 

Quinoa or rice


  1.  In a large pan over a medium heat, saute the onions with olive oil and all the spices. 
  2. Once the onions are softened, add in your chopped bell pepper, crushed garlic,  broccoli and your aubergine. 
  3. After a few minutes add in the coconut milk with 2 or 3 tablespoons of tomato puree and stir.
  4. Then add in a handful of spinach and let it cook down.
  5. Drain and rinse your chickpeas and then add them into the pan and stir.
  6. If the curry isn't thick enough for your liking then you can bring it to a boil and then lower the heat and simmer it for 20 mins with the lid on. 
  7. If the curry is too thick for your liking you can add some vegetable stock. 
  8. Cook until thick and continue to add spices if necessary. 
  9. Serve over fluffy quinoa or rice


I normally make this curry after I have had lunch and then let it simmer for around 3 hours so that it's ready for dinner.