This vegetable curry recipe from Paul Heathcote is remarkably simple to make, providing a curry dinner with little wait and fuss. Despite being quick, this vegetarian recipe has a wonderful range of Indian inspired flavours well-suited for a cosy meal or a summer dinner in the garden.
Place the onion, ginger and garlic into a blender and blend into a purée
Heat up a large saucepan, add a little oil and add the puréed onion mix. Cook for 2-3 minutes before adding the curry paste and chilli. Cook for a further 2 minutes
Pour in the water, tomatoes and chickpeas and cook until quite dry - this should take about 5-6 minutes
Add the spinach and coriander, and season with sea salt and pepper. Cook until the spinach has wilted, then serve
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