Serves 6

– 2 tins of coconut milk

– 2 tins of chopped tomatoes

– 18 small potatoes (600g)

– 6 carrots (400g)

– 2 400g tins of haricot or cannellini beans

– 1 bag of spinach (200g)

– 3 teaspoons of turmeric

-3 teaspoons of ground cumin

– 2 teaspoons of chilli flakes

– salt and pepper



Slice the potatoes into quarters, then place them in a saucepan and cover them with water. Bring the pan to the boil, once it’s boiling turn the heat down to a simmer and let the potatoes cook for about twenty minutes, until they’re soft enough to easily pierce with a fork.

While they cook peel the carrots and slice them into thin pieces.

Drain the water from the potatoes and place them in a large pan with the coconut milk, tinned tomatoes, carrots, turmeric, cumin, chilli, salt and pepper. Mix everything together and place the lid on the pan. Bring this mix to the boil, then turn it down to a simmer and let it cook for about an hour.

If you’re eating rice with this then put this on to cook now.

About fifteen minutes before the end, once the carrots are soft, stir in the rinsed/drained beans and the spinach. Then allow the curry to cook for another fifteen minutes or so, then serve and enjoy!


(Recipe courtesy of Deliciously Ella)

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