Description

A hearty, budget-friendly vegetable curry packed with chunky root vegetables, rich tomatoes, and protein-dense kidney beans. This simple, one-pot weeknight dinner is naturally vegan, gluten-free, and full of warming spices. Perfect for healthy meal prep!

Ingredients

Scale

1 tbsp vegetable oil

1-inch (2.5cm) piece of fresh ginger, finely chopped

1 celery stick, sliced

2 large carrots, roughly chopped

1 medium onion, sliced

3 cloves garlic, minced

1 large potato, scrubbed and roughly chopped

1/2 tsp cumin seeds (or ground cumin)

1 tsp ground coriander

1 to 2 tsp dried chili flakes (adjust to taste)

1 tsp ground turmeric

Salt and black pepper, to taste

250ml (1 cup) vegetable stock (or water)

1 can (400g / 14 oz) chopped tomatoes

2 tbsp tomato purée

1 can (400g / 14 oz) kidney beans, drained and rinsed

100g (3.5 oz) fresh spinach, stalks separated and finely chopped, leaves sliced

2 handfuls frozen peas

Cooked brown rice, to serve

Cook Mode Prevent your screen from going dark

Instructions

Sauté the aromatics: Heat the vegetable oil in a large, lidded pan over medium heat. Add the chopped ginger, celery, carrots, and onion. Stir well to coat and cook for about 10 minutes until the onions begin to soften.

Toast the spices: Add the garlic, cumin, coriander, chili flakes, turmeric, and a generous pinch of black pepper. Stir constantly for 1 minute until fragrant. Add another tiny splash of oil if the pan looks too dry.

Simmer the vegetables: Stir in the chopped potatoes. Pour in the vegetable stock (or water), ensuring the liquid just covers the root vegetables. Season lightly with salt. Bring to a simmer, pop the lid on, and cook for 20 minutes until the carrots and potatoes are fork-tender.

Build the sauce: Stir in the canned tomatoes, tomato purée, drained kidney beans, and the finely chopped spinach stalks. Simmer uncovered for 5 minutes to let the sauce thicken.

Finish and serve: Stir in the frozen peas and the sliced spinach leaves. Cook for a final 2 minutes until the spinach is wilted and the peas are bright green. Taste and adjust the seasoning with extra salt and pepper if needed. Serve hot over a bed of brown rice.

Cuisine: Indian

Nutrition

Calories: 374
Fat: 8.1g (low-fat, primarily from the 1 tbsp of vegetable oil)
Carbohydrates: 59.8g
Fiber: 15.8g excellent for digestion, providing over 50% of your daily target)
Protein: 15.4g (high-protein for a vegetable dish, thanks to the kidney beans and peas)