A warm bowl of potato, spinach, and chickpea curry served with rice and a lemon wedge on a wooden table.

How to Make Potato, Spinach & Chickpea Curry Like BBC Good Food

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Introduction

This Potato, Spinach & Chickpea Curry is warm, creamy, and full of flavor. It’s inspired by the BBC Good Food classic and made with simple ingredients you already have at home. The mix of soft potatoes, tender chickpeas, and fresh spinach makes every bite rich and satisfying. It’s a one-pot vegan curry that’s easy to cook and perfect for busy days.

You’ll love how this dish combines comfort and nutrition in one bowl. The chickpeas add plant-based protein, while spinach brings color and iron. Potatoes make it hearty enough for the whole family. The spices—curry powder, cumin, and turmeric—fill your kitchen with a warm, inviting aroma.

This recipe is also budget-friendly and great for beginners. You don’t need fancy tools or long prep time. Just cook, stir, and enjoy a restaurant-style curry right at home. Whether you serve it with rice, quinoa, or naan, it will taste cozy and delicious every time.

Try this potato spinach chickpea curry tonight and see why it’s one of the most loved vegan recipes. It’s healthy, easy, and full of flavor that keeps you coming back for more.

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Why You’ll Love This Potato, Spinach & Chickpea Curry

Healthy & Filling

This curry keeps you full and happy. It’s packed with fiber, protein, and iron from chickpeas and spinach. The potatoes add energy, while the greens boost your nutrition. Every spoonful feels comforting yet light.

Vegan & Gluten-Free

This vegan potato spinach chickpea curry fits every diet. It’s made with 100% plant-based and naturally gluten-free ingredients. You can enjoy it worry-free, knowing it’s good for your body and the planet.

Quick & Easy

You don’t need hours to cook it. This one-pot curry comes together in just about 30 minutes. It’s perfect for weeknights when you want something warm, hearty, and easy to clean up after.

Budget-Friendly

You’ll love how affordable it is. The recipe uses simple pantry staples—potatoes, spinach, and canned chickpeas. No expensive ingredients, no waste, just good food made easy.

Family-Friendly

Everyone will enjoy this curry. It’s mild, creamy, and perfectly spiced, making it great for kids and adults alike. Serve it with rice or naan, and it quickly becomes a family favorite.

Ingredients You’ll Need

Fresh ingredients for potato, spinach, and chickpea curry — including potatoes, spinach, chickpeas, tomatoes, coconut milk, and aromatic spices — arranged on a wooden table.
All the fresh ingredients ready to make the BBC Good Food–inspired potato, spinach, and chickpea curry — simple, colorful, and wholesome.

Potatoes

Use waxy or baby potatoes for this curry. They stay firm and hold their shape after simmering. Cut them into even chunks so they cook quickly and absorb the curry flavor. Potatoes make the dish hearty and satisfying.

Spinach

Fresh baby spinach works beautifully, but frozen chopped spinach is a great shortcut too. It melts easily into the curry and gives it a deep green color. Spinach adds nutrients, texture, and a mild earthy taste that balances the spices.

Aromatic Base

Start with a mix of onion, garlic, and ginger. These three build the flavor foundation for your potato spinach chickpea curry. Sauté them until golden and fragrant. They bring warmth and depth that make every bite delicious.

Tomatoes & Coconut Milk

Use chopped tomatoes or tomato passata for tang and color. Then pour in coconut milk to make the curry creamy and smooth. The blend creates a perfect balance between sweet, rich, and slightly sour flavors.

Spices

Add curry powder, cumin, turmeric, coriander, and garam masala. These spices turn simple ingredients into a flavorful, comforting curry. Adjust the spice level to your taste—mild for kids, or extra chili for a kick.

Step-by-Step Instructions

Step 1: Sauté the Base

Heat a little oil in a large pan. Add chopped onion, garlic, and ginger. Stir and cook until they turn golden and smell fragrant. This step builds the rich flavor that makes your potato spinach chickpea curry taste amazing.

Step 2: Add Spices

Sprinkle in curry powder, cumin, and turmeric. Stir well so the spices coat the onions. Let them cook for a minute to release their aroma. This is how you get that warm, deep curry flavor in every bite.

Step 3: Simmer the Sauce

Pour in chopped tomatoes, then add coconut milk and chickpeas. Stir to combine everything. Bring the curry to a gentle simmer so the sauce thickens and the flavors blend together.

Step 4: Add the Potatoes

Add diced potatoes to the pan. Cover and simmer for about 15–20 minutes. Stir occasionally until the potatoes turn soft and the sauce becomes rich and creamy.

Step 5: Fold in the Spinach

Add fresh or frozen spinach once the potatoes are tender. Stir until it wilts and mixes through the curry. The spinach adds color, nutrients, and a light earthy taste that completes the dish.

Serving Ideas & Variations

Four bowls of potato, spinach, and chickpea curry served on a warm wooden table, garnished with lemon wedges, cilantro, and chili flakes.
Four hearty servings of potato, spinach, and chickpea curry — creamy, colorful, and ready to share for a cozy family meal.

Serve With

Pair this potato spinach chickpea curry with steamed basmati rice. Or choose quinoa for extra protein. Warm naan bread also makes a great side. Add a simple cucumber salad for crunch.

Garnish

Finish with fresh cilantro. Then sprinkle chili flakes for gentle heat. Add lemon or lime wedges for a bright lift. These small touches make the one-pot vegan curry taste fresh.

Add Protein

Stir in tofu, lentils, or peas. They add body and more plant protein. This keeps the curry filling and balanced. It also turns leftovers into a full meal.

Adjust Creaminess

Use full-fat coconut milk for a rich, silky sauce. Or pick light coconut milk for a lighter bowl. Either way, the spices still shine. Choose what fits your taste and diet.

Storage Tips

Cool the curry fully. Then store it in the fridge for 3–4 days. For longer keeping, freeze it for up to 2 months. Reheat gently and add a splash of water to loosen the sauce.

Nutrition & Tips  

Calories

Each serving has about 340 kcal when you use coconut milk. This potato spinach chickpea curry also brings fiber, plant protein, and iron. It keeps you full without feeling heavy.

Pro Tip

Bloom your spices in a little oil first. Stir curry powder, cumin, and turmeric until fragrant. This step deepens flavor and makes your one-pot vegan curry taste richer.

Make-Ahead

Cook it today and chill it overnight. The spices meld and the sauce thickens. Reheat gently with a splash of water, then serve with rice or naan.

Adjust Heat

Keep it mild with gentle curry powder. Or add fresh chili or chili flakes for more kick. Taste as you go and balance with lemon or a spoon of coconut milk.

Potato, Spinach & Chickpea Curry (BBC Good Food–style)

Close-up view of a creamy potato, spinach, and chickpea curry with golden potatoes, tender chickpeas, and wilted spinach in a rich orange sauce.

Potato, Spinach & Chickpea Curry (BBC Good Food–style)

Make this BBC Good Food–inspired potato, spinach & chickpea curry in one pot. It’s creamy, mildly spiced, and ready in about 30 minutes. Serves 4, pairs perfectly with basmati rice or warm naan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Indian-inspired
Calories: 340
Ingredients Method

Ingredients
  

Main Ingredients
  • 3 medium potatoes about 600g, peeled and diced
  • 1 can chickpeas 400g, drained and rinsed
  • 3 cups fresh spinach about 100g or 1 cup frozen spinach
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons vegetable oil
Sauce Base
  • 1 can chopped tomatoes 400g
  • 1 cup coconut milk full-fat or light, as preferred
  • ½ cup vegetable broth or water
Spices
  • 1½ teaspoons curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala
  • Salt and black pepper to taste
  • Optional: ¼ teaspoon chili flakes for heat
Garnish & Serving
  • Fresh cilantro leaves
  • Lemon wedges
  • Serve with basmati rice or warm naan bread

Method
 

  1. Step 1 — Sauté the base: Heat the oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until soft and golden. Stir in the garlic and ginger and cook for another minute.
  2. Step 2 — Add the spices: Add curry powder, cumin, turmeric, coriander, and garam masala. Stir constantly for 30 seconds to let the spices bloom and release their aroma.
  3. Step 3 — Build the sauce: Pour in the chopped tomatoes and coconut milk. Stir well, then add vegetable broth or water. Bring to a gentle simmer.
  4. Step 4 — Add potatoes and chickpeas: Stir in the diced potatoes and chickpeas. Cover and simmer for 20 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens.
  5. Step 5 — Add spinach: Fold in the spinach and let it wilt for 2–3 minutes. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice.

10 FAQs: Potato, Spinach & Chickpea Curry

1) Can I use sweet potatoes instead of regular potatoes?

Yes. Swap 1:1. They cook in similar time and add natural sweetness.

2) Fresh or frozen spinach—what’s best?

Both work. Use fresh for a brighter look, or frozen for convenience. Add frozen near the end.

3) Do I need coconut milk?

No. Use cashew cream or plain yogurt (dairy-free works) for creaminess. Or just add extra stock for a lighter curry.

4) Can I use dried chickpeas?

Yes. Cook them first until tender, then add 1½ cups cooked chickpeas per can.

5) How do I make it milder or spicier?

For mild, use gentle curry powder and skip chili. For heat, add fresh chili or chili flakes at the end.

Conclusion

This potato spinach chickpea curry is simple, nourishing, and full of flavor. It’s BBC Good Food–inspired, yet easy to make at home. The one-pot method saves time and mess. Chickpeas add protein. Spinach brings iron. Potatoes make it hearty.

Serve it with fluffy rice or warm naan. Or choose quinoa for extra protein. Adjust the spice to your taste, and finish with lemon for brightness. Cook it tonight, enjoy it now, and love the leftovers tomorrow.

Try this one-pot vegan curry for a cozy weeknight dinner. It’s budget-friendly, family-friendly, and truly satisfying. Hit print, grab your pot, and start cooking.

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