When it comes to vegan food, there is a myth that everything is expensive and difficult to make. During Veganuary, all I wanted was an easy vegan recipe that I could make in under half an hour (because I think I’m Jamie Oliver, clearly) and that wasn’t going to cost more than a takeaway – because let’s face it, takeaway will always win.
I’m not one to follow recipe books AT ALL and found that a lot of the vegan ones required a million different, weird cupboard ingredients that my best friend – the Co-Op just didn’t have. I mean, who wants to be making an ‘easy’ thai soup that requires the breath from a unicorn and the seed of a mandrake plant?
So in true Vix (who is pretty much useless at all aspects of home-making) style – I just like to whip something up off the hoof, with ingredients I already have, quite like or can easily get. And then in true Vix style, I thought I’d share it with you. Mainly because I put it on Instagram and had a deluge of DMs for details and also because I’m just nice like that.
Potato, Chickpea, Mushroom and Spinach Vegan Curry
I should probably have come up with a jazzier name for it but there we go. ANYWAY, feel free to substitute any ingredients and completely disregard most of what I’ve done to put your own flair on it but if you want something quick, easy, tasty, SPICY AF and that can be made for easily 4 people or 2 people and 2 batch servings, CRACK ON…
(oh and if you fancy reading about my Veganuary experience – click here)
Easy Vegan Recipe Ingredients
- Tinned New Potatoes
- Tinned Chickpeas
- Tinned Sliced Mushrooms
- Fresh Baby Spinach
- Patak’s Tikka Masala Paste
- Garlic Salt
- Frozen Chopped Onions
- Salt for seasoning
- Tinned Chopped Tomatoes (optional – I didn’t use them but you can)
Easy Vegan Recipe Method
There is totally NO method here because I’m a fan of chucking things in and hoping for the best, but here is roughly what I did…
- Fried the onions in a little oil until they are unfrozenish.
- Chucked in the potatoes from the tin (after draining).
- Drained the chickpeas and added those.
- Added the mushrooms.
- Sprinkled with salt and garlic salt.
- Once the potatoes were softer (about 6 mins in), I poured the whole paste in – BEWARE this makes it HOT AF, like Madras level hot. If you don’t want it as spicy, I’d add the tinned tomatoes before hand. Or use half of the paste. We like it spicy so the whole thing goes in.
- After you’ve covered all of the ingredients in the paste and as it all starts to bubble up now’s the time to chuck some spinach in. We ended up using about 4/5 of the bag because DEM GREENS.
- That’s basically it – I kept the hob on a high heat throughout because I’m not one to faff with turning it up and down etc. There is absolutely no finesse here.
Easy Vegan Recipe Serving Suggestions
This recipe is completely delicious on its own but we’ve had it for dinner in a variety of ways. My favourite way is with a chapati or roti type bread to dip into it but we’ve also had it with rice (carbs ahoy) and more interestingly (or repulsively depending on your angle here) with mash – obvs no butter or cream – because sometimes potatoes are just life.
There we have it – the easy vegan recipe that you ALL need to be making. Even if you’re not vegan, the amount of carbs and veg that pack out this dish paired with all of the spicy flavours make it such an easy week night dish!
I’d love to know what you think, if you try this out or if you have other vegan recipes that I can try.
Also I’d love to know if this is the type of content you’d like to see more of.
And if all you can hear is, ‘vegan this, vegan that – won’t she shut up about veganism’ then I can assure you that I’m definitely not becoming preachy or militant with it – it’s something that I’m slowly switching to for a variety of reasons and would like to document. Perhaps this post on not being a vegan twat might be of interest.