You don’t need store bought curry sauces or pastes, just some curry powder and imagination!

prep time 5 mins total time 20-30 mins serves 4-6


  • 1 onion

  • 3 garlic cloves

  • Thumb of ginger

  • 1 red chilli

  • 2 tbsp curry powder

  • Head of broccoli

  • Red pepper

  • Yellow pepper

  • Aubergine

  • 2x 400ml tin of chopped tomatoes (+ 1/2 tin filled with water)

  • Handful of spinach

  • Salt and pepper 

serve with

  • Rice

  • Coriander

  • Coconut yoghurt

  • Mango chutney



  1. Chop up the onion, garlic, ginger and chilli and stir fry in some oil until softened.

  2. Meanwhile chop up your veg into bite-sized chunks.

  3. Add the curry powder and stir everything through with a splash of water.

  4. Add in your vegetables and stir fry for a couple of minutes.

  5. Add in the chopped tomatoes and refill one of the tins with water and add it into the mixture. Stir through and bring to a boil. Turn down and simmer for 10-15 minutes until the liquid has thickened up a bit.

  6. In the last few minutes, add in a handful of spinach, cover and allow to wilt.

  7. Stir the spinach through, season with salt and pepper and serve with some fluffy basmati rice, a sprinkling of coriander, dollop of coconut yoghurt and spoonful of mango chutney.


  • Like all of my recipes, experiment and use whatever vegetables you personally enjoy, or that you have in your fridge!

  • Curry powder works great as a simple option if you’re feeling lazy or don’t have lots of different spices. So adjust the seasoning to your liking, adding more or less of the curry powder, or even some extra chilli for some more spice.