Recipe: Vegan One Pot Curry



Deputy Food Editor Holly Penhale shares her one pot vegan curry recipe with us - perfect for a warming mid-week dinner!

Serves: 2-3
Cooking time: 45 mins


  • 2 large sweet potatoes
  • 1 aubergine
  • 3 spring onions
  • 2 cloves of garlic
  • 1 can of chopped tomatoes
  • 1 tin of coconut milk
  • 1 handful of fresh coriander
  • 1 large handful of spinach
  • 1 can of chickpeas
  • 1 teaspoon of medium curry powder
  • 1 pinch of chilli flakes
  • 100g wild basmati rice


Epigram / Holly Penhale


  1. Peel and chop the sweet potatoes into bite-size chunks and slice the aubergine into discs.
  2. Finely slice the garlic, spring onions and coriander stalks and fry gently in a large saucepan with some olive oil.
  3. When softened, pour in the coconut milk and chopped tomatoes and bring to the boil.
  4. Reduce to a simmer and tip in the sweet potato and aubergine chunks along with the curry powder and chilli flakes.
  5. Leave the curry to simmer for 30 minutes, or until the sweet potato is softened, before stirring in the chickpeas.
  6. Meanwhile, boil your basmati rice on a high heat until cooked.
  7. Before serving, remove the saucepan from the heat and stir in the spinach and most of the coriander leaves.
  8. Serve up a hearty portion with a large spoonful of rice and finish by scattering the remaining coriander leaves on top.


Featured image: flickr / Akhil Tandulwadikar

Get in touch and submit your own recipe!

Instagram // Epigram Food // Twitter