Potato curry with quick naan

Enjoy the flavours of Indian cuisine with this delicious vegan curry. Easy to make, it is ideal for a filling family meal or even special occasion.


  • 2 tbsp sunflower oil
  • 1 onion; finely chopped
  • 2 cloves garlic; finely chopped
  • 2 tsp fresh root ginger; finely chopped
  • 1 tbsp curry powder
  • 350 g waxy potatoes; peeled and cubed
  • 400 g canned tomatoes; chopped
  • 400 g canned coconut milk
  • 400 g canned chickpeas; drained, canning liquor retained
  • 100 g baby spinach
  • salt

For the quick naan

  • 225 g self-raising flour
  • 1/4 tsp fine sea salt
  • 250 ml Greek yoghurt


Step 1. Heat the oil in a large saucepan and fry the onion over a medium-low heat for 10 minutes. Add the garlic, ginger and curry powder and fry for 2 minutes, then add the potatoes. Fry for 5 minutes, stirring regularly – add a splash more oil if they start to stick.

Step 2. Add the tomatoes, coconut milk and chickpeas and bring to the boil. Reduce the heat and simmer gently for 20 minutes, or until the potatoes are tender. If the curry gets too dry, top it up with some of the chickpea canning liquid.

Step 3. Meanwhile, combine the flour, salt and three-quarters of the yoghurt in a bowl. Bring it together with your hands to form a pliable dough, adding more yoghurt if the mixture is too dry. Divide the dough into four pieces and roll out each one on a lightly floured surface until 1 cm thick.

Step 4. Heat a frying pan over a medium-high heat. Lay one of the dough circles in the pan and cook for 2 minutes or until the underside is browned and blistered in places. Turn it over and cook the other side until the naan has puffed up and cooked through. Wrap the first naan in a clean tea towel to keep it soft and warm, then repeat to make three more.

Step 5. When the naan breads are ready and the potatoes are cooked, season the curry to taste with salt, then add the spinach and stir until it has wilted. Ladle into bowls and serve with warm naan on the side.

Serves 4.