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Channa, Spinach and Potato Curry

Channa, Spinach and Potato Curry
Channa, Spinach and Potato Curry

We had the lovely Vegannah in the studio, who cooked us this wholesome, hearty curry packed with tons of veg and spices. We're sure you'll love this as much as we did - it's the simplest recipe ever but SO delicious.

Serves 4.


Before you start

Saucepan | Frying pan | Colander


  • 1 onion
  • 4 cloves of garlic
  • 1 birds eye chilli
  • ½ a tin of chopped tomatoes
  • ½ can of coconut milk
  • 1 can of washed and drained Chickpeas
  • 3-4 small potatoes (around 400g)
  • Big handful spinach (around 100g)
  • Water
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Salt and pepper to taste
  • Sriracha
  • Veg stock cube
  • 1/2 tsp dried thyme
  • Small handful fresh coriander
  • 1 tsp all-purpose seasoning


  1. 1.

    Prepare your curry | Cut and boil your potatoes | In a separate pan, fry onions until soft | Add garlic and chilli and fry until soft

  2. 2.

    Make your curry paste | Mix curry powder, cumin, coriander and water until it forms a paste | Add curry paste to a bowl with water, then fry for a couple of minutes

  3. 3.

    Bring it all together | Add chopped tomatoes, chickpeas and coconut milk into your curry paste, then let it simmer | Drain your boiled potatoes and add them to the curry | Add seasoning, spinach and water and let it simmer | Serve with rice, roti or both