Main image of Potato & Spinach Curry

Potato & Spinach Curry

35 min



This hearty and simple curry is full of potatoes, chickpeas, and peas. It's served with a delicious tortilla brushed with oil and garlic to make a quick "naan".



35 min


10 min


25 min

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  • 1 Tbsp (15 mL)
    vegetable oil
  • 1
    medium onion, chopped
  • 2
    cloves garlic, minced
  • vegetable bouillon cubes, crushed
  • 3 Tbsp (45 g)
    roti masala seasoning*
  • 3
    medium potatoes, cut into 1 cm cubes
  • 1
    medium carrot, diced
  • 1 cup (185 g)
    cooked chickpeas
  • 1 cup (240 mL)
    canned crushed tomatoes
  • 1 cup (240 mL)
  • 1 cup (240 mL)
    canned full-fat coconut milk (optional)*
  • 2 cups (60 g)
    fresh spinach
  • 1 cup (134 g)
    frozen green peas

Garlic tortilla

  • 2
    large (25 cm) tortilla wraps
  • 2 tsp (10 mL)
    vegetable oil
  • 2
    cloves garlic, crushed

Serves well with

  • cooked rice
  • fresh cilantro
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  1. To a large pot over high heat, add the oil and onions and cook for 3 - 4 minutes or until the onions are soft.
  2. Add the garlic and cook for 1 minute longer, stirring on occasion,
  3. Then add the crushed bouillon cube and masala seasoning. Cook and stir continuously for 30 - 60 seconds to allow the spices to lightly toast.
  4. Then add the potatoes, carrots, chickpeas, tomatoes, and water. Bring to a boil and reduce the heat to medium and keep at a simmer, covered, for 20 - 25 minutes, or until the potatoes are fully cooked through. Stir periodically to ensure even cooking throughout.
  5. To make the garlic tortilla, mix the oil and garlic in a small bowl. Use a silicone pastry brush to brush one side of each tortilla with the garlic oil. Toast the tortilla oil-side-down in a large pan on medium-high heat for 1 - 2 minutes. While it cooks, brush the top side with the garlic oil, and when the bottom is golden, flip to cook on the other side. When golden, remove from the heat and repeat with the other tortilla.
  6. Returning to the curry, check to ensure the potatoes are fully cooked through. When it is, add the coconut milk, spinach, and peas to the large pot and cook until heated through.
  7. Serve the curry with rice and/or the toasted garlic tortillas 'naans'. Enjoy!


  • * Our store-bought roti masala seasoning consists of ground coriander, turmeric, cumin, mustard, nigella, fenugreek, and pepper. If you don't have access to a similar spice blend, simply substitute out for an equal amount of curry powder.


  • The curry can be kept in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
  • The garlic tortilla is best when enjoyed immediately.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 10%

large (25 cm) tortilla wrap

Proteins 19%

cooked chickpeas

frozen green peas

Fruits & Veggies 71%

medium onion

clove garlic

medium potato

medium carrot

canned crushed tomatoes

fresh spinach

clove garlic

No significant sources of calcium

vegetable oil

canned full-fat coconut milk

vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Cgal - Oct. 16, 2021, 5:12 a.m.

One of my new favorites. Will definately cook again soon.

Krizia - Oct. 14, 2021, 2:22 p.m.

I made this last night, I used a curry powder instead. Just yum!!!! creamy and spicy, so many flavours and textures. Just delicious. I doubled the recipe to make sure I had lots of leftovers. :) Thank you

PUL Team - Oct. 15, 2021, 1:16 a.m.

Mmm a delicious substitute, Krizia, so happy the curry is being enjoyed!

Agustina - Oct. 9, 2021, 4:20 p.m.

OK so I did the 1 serving recipe, but with 2 medium potatoes instead of 1 (cause I love em), and curry instead of the roti, also didnt do the tortillas... BUT STILL I LOVED IT. Firstly cause it was TOO simple to cook, and not only that, but the fact that it makes you feel full easily made my curry last for 3 meals instead of just one !!! (Served with rice). So with very little amount of ingredients I ate 3 times, and very lil amount of time spent cooking. Thanks Sadia! Your recipes save students like me who dont even have an oven XD

PUL Team - Oct. 10, 2021, 12:06 a.m.

Hi Agustina! Aw you're much too kind. It means so much that PUL recipes are being enjoyed 😊 All the best with your studies 🤗

Hannah - Oct. 9, 2021, 8:06 a.m.

I am really excited to try this! Do you think I could substitute the crushed tomatoes with tomato paste or do you recommend something else? I don’t really like the texture of full tomatoes (crushed or otherwise.)

PUL Team - Oct. 9, 2021, 10:57 p.m.

Hey there, Hannah! Thanks for the question. Tomato paste is a fair bit more concentrated with less moisture than crushed tomatoes. Due to this, we'd recommend adding just very little initially (such as 1 tsp) and then add more to taste with water to the desired taste and texture. Alternatively, you could blend the crushed tomatoes or use tomato puree for a smoother consistency 😊

Hannah - Oct. 9, 2021, 11:27 p.m.

Thank you!

Allison - Oct. 6, 2021, 2:37 a.m.

By far, this was the most delicious curry I've ever made. Usually a homemade curry lacks flavor for me. Probably because there isn't a gallon of ghee added in. This one was so flavorful I cleaned my plate! Looking forward to leftovers tomorrow, too.

PUL Team - Oct. 6, 2021, 4:08 a.m.

Oh wow, Allison, this is a huge compliment! We're so thrilled the curry is being enjoyed 😊

Angell - Oct. 5, 2021, 11:31 p.m.

Absolutely amazing. I made the garlic tortillas...oh my goodness!!! Loved them!! Definitely a do again!

PUL Team - Oct. 6, 2021, 4:07 a.m.

Ooo sounds so yummy, Angell, thank you for the kind words!

Rory - Oct. 4, 2021, 3:32 a.m.

I made this for my family a few days ago and everyone absolutely loved it! We've all agreed that it'll have to be a new meal staple. Plus it makes for easy leftovers!

PUL Team - Oct. 4, 2021, 3:56 a.m.

We're so happy to hear, Rory! Thank you for sharing your experience with the curry 😃

Valérie - Sept. 29, 2021, 7:49 p.m.

Loved this recipe ! Such easy and comfort <3

Liz - Sept. 28, 2021, 3:26 p.m.

Thanks for the clear instructions, amazing website that updates ingredients automatically and easy step by step for the non-chef brains like mine. It was your you tube channel that got me into healthy plant based cooking as I can easily understand your video instructions. I followed all the steps. This curry turned out great, thank you! x

PUL Team - Sept. 29, 2021, 7:07 p.m.

Oh, Liz, thank YOU for the incredible feedback and for helping make our PUL community so special. It means so much 🤗

Courtney - Sept. 26, 2021, 11:55 p.m.

Great recipe! Subbed coconut milk for coconut cream because that’s what I had on hand and it still tasted amazing!

PUL Team - Sept. 27, 2021, 4:32 a.m.

Thanks for sharing, Courtney, so happy the curry was enjoyed 🙂

Sara - Sept. 25, 2021, 2:55 p.m.

Great recipe! Loved it - so easy to make and nourishing!

Bec - Sept. 15, 2021, 5:14 a.m.

This was very yummy, I didn't have curry powder or corriander so I mixed up some spices I did have. Could go with many different spices and still taste amazing.

PUL Team - Sept. 15, 2021, 4:58 p.m.

Love that this one is so versatile 😃 Thanks for sharing, Bec!

Dana - Sept. 13, 2021, 1:09 p.m.

Such a great recipe! The taste is so rich and flavorful which I would have not expected from just a mix of veggies. Definetelly give this recipe a try if you already have not! Will be making it again very soon!

PUL Team - Sept. 14, 2021, 2:29 a.m.

We appreciate this so much, Dana, thank you for the lovely review 😃

Kayla - Sept. 1, 2021, 3:16 a.m.

Super delicious!!! Love how easy this is for a quick weekday meal!

Jamie R - Aug. 30, 2021, 8:35 p.m.

The garlic naan tortillas are a genius addition to the Pick Up Limes curry recipe collection! I've made a bunch of curries from this site within the past year and they never disappoint - but I will say, for this recipe the tortillas were a highlight! I'll be keeping them in mind for future curries I make as a quick and easy companion to any curry dish! Thanks again for such a great idea!

PUL Team - Aug. 31, 2021, 2:29 a.m.

Aw we're so happy to hear you enjoyed this recipe and other PUL curries, Jamie! Thank YOU 😊

Carol - Aug. 29, 2021, 5:06 a.m.

OMG this curry is amazing! So simple and so tasty! Thank you 🥰

Britta - Aug. 26, 2021, 1:52 p.m.

Love this recipe. Wasn't able to serve it with the garlic tortilla since I just had to snack all the time while cooking the Curry. It was tooooooooo tasty together :D Freezed some for later as well.

PUL Team - Aug. 28, 2021, 7:04 p.m.

So thrilled you enjoyed the curry, Britta, it means so much!

a - Aug. 22, 2021, 4:14 p.m.

This was so easy to make and tastes SO GOOD. Used some random curry paste I had in the fridge and added lentils as well.
The potato needed way longer to cook though (1cm cubes!) but I think it's because I used a pan with no lid.

Deboleena - Aug. 21, 2021, 10:36 p.m.

This was a delicious curry: tangy, sweet, savory! We ended up grinding our own roti masala by using the spices listed in the description, in equal proportions (slightly heavier on the cumin and coriander), and it was delicious. The potatoes did take a bit longer than 15 minutes to cook: it was about 30 minutes for us. But it was still a fairly quick process overall. The crispy garlic naan pieces were my favorite! Definitely making this again.

PUL Team - Aug. 24, 2021, 6:03 p.m.

So glad you enjoyed this recipe, Deboleena, and a homemade masala sounds delicious 🤤 thanks as well for the feedback about the cooking time - we've updated the directions accordingly 🤗

Clare - Aug. 19, 2021, 2:15 p.m.

The potatoes took quite a bit longer to cook, but other than that, great recipe! I especially loved the idea with these garlic tortillas!

PUL Team - Aug. 19, 2021, 8:40 p.m.

Thanks for the review, Clare, we're so glad you enjoyed this one! We used medium-sized potatoes (around 170 grams each) so one idea may be that the potatoes used were slightly bigger resulting in more potato chunks and more time needed to cook them. Ovens also sometimes differ in their strength and airflow so increasing the temperature a touch may help speed up the cooking time depending on your oven if you give the recipe another try ✨

Hilary - Aug. 18, 2021, 3:58 p.m.

Made this recipe for my parents and partner two nights ago and it was a hit. Trying to show them how delicious a plant based lifestyle can be! I really love the affordability of these recipes and would love to see more videos like this. I come from Finland where food is very expensive so recipes which incorporate simple, affordable ingredients with a great taste are exactly what I am looking for. Congrats to Sadia and the PUL teams for making a beautiful and user friendly website. I have been following PUL for years now and so happy to see the growth:)

PUL Team - Aug. 19, 2021, 8:30 p.m.

Aw you're too kind, Hilary! So thrilled you're enjoying the PUL content. Thank you for being here 🥰

Hannah - Aug. 15, 2021, 4:26 p.m.

Made this for my non plant-based fiancé and he loved it! I was surprised that he didn’t notice the chickpeas, as he doesn’t branch out with his eating often. I added the optional coconut milk and it was wonderful served with some rice. Definitely will make again!

PUL Team - Aug. 16, 2021, 3:16 a.m.

So glad you and your fiancé enjoyed the curry, Hannah! We're so happy to hear 😍

Hitashi Modi - Aug. 14, 2021, 4:27 p.m.

This recipe was sounding so comforting that I had to make it in my next meal after I watched the video. Replaced chickpea with chana dal and skipped adding peas because of my hurry to try it out. It was more comforting than I thought it to be. Very delicious, after eating this one will definitely feel healthier. I wish I could add picture in the comment section. (It is totally so photogenic). Thanks sadiya, lots of love ❤️ for being so inspiring and awesome.

PUL Team - Aug. 14, 2021, 6:23 p.m.

Thanks so much for sharing your experience with this one, Hitashi, it's so appreciated! We've noted down the feedback for adding pictures to the comment section. Super helpful to hear so we can continue to improve and grow. In the meantime, we'd love to see your creations on Instagram with the tag #pickuplimes or @pickuplimes 🤗

Rumby - Aug. 14, 2021, 1:44 p.m.

Wow I cooked this curry, I gotta say I am super proud of my self and my husband who is vegetarian was blown away

Lauren - Aug. 11, 2021, 1:40 a.m.

I bought the ingredients for everything from this video. This is the first recipe I have tried and it is incredible! I made it in my instant pot, for 15 minutes, as I only had dried garbanzo beans that had been soaked, but needed to be cooked. I added the coconut milk, spinach, and frozen peas at the end. I cannot thank you enough! I have already shared this recipe with my mother and mother-in-love.

PUL Team - Aug. 11, 2021, 3:01 a.m.

We appreciate the kind words more than we can express, Lauren! Thanks a bunch for sharing 🌻

Julien - Aug. 10, 2021, 10:02 p.m.

Awesome recipe, i've replaced the rice by semolina with oil and an extra bouillon cube and it's awesome ! Also, I prefer to put less potatoes, chickpeas and less spinach and peas. Coconut milk really makes the difference !

I've been doing your 5 1€ per portion recipes for a week and it is a very great journey to discover recipes.

Thanks for the work !

PUL Team - Aug. 11, 2021, 2:54 a.m.

Thanks for sharing your experience with this one, Julien! So happy you've been enjoying the recipes 😃

Anna - Aug. 8, 2021, 7:03 p.m.

I absolutely love curries and this is now one of my new favourites! Thank you for all the great recipes, Sadia! ☺️

Denice - Aug. 8, 2021, 6:30 p.m.

This was a little spicier than I normally like, but very tasty. The potatoes took way longer to cook even though I cut them pretty small. I had to add a bit more tomatoes and water to help potatoes cook thoroughly.

Love this weekly menu but I'm finding with vegan and veggie eating that it's so carb heavy. My body does not do well with a lot of carbs -- I'm older (post menopause) and gain weight just looking at a carb. I work out regularly, both cardio and weight lifting. Do you have meal plans that don't include so many carbs?

And I will say how happy I am I stumbled upon your site!

PUL Team - Aug. 8, 2021, 11:18 p.m.

Hi there, Denice! Thanks so much for the valuable review and feedback. It's really helpful to consider so we can work towards improving PUL.

For this recipe, we used medium-sized potatoes (around 170 grams each) so one idea may be that the potatoes used were slightly bigger resulting in more potato chunks and more time needed to cook them. Ovens also sometimes vary in their strength and airflow. Increasing the temperature a touch may help speed up the cooking time depending on your oven if you give the recipe another try 🌻

At the moment, we don't have any meal plans with a focus on fewer carbs, but we've noted it down as a suggestion for future PUL content. In the meantime, we're so glad you stumbled on PUL as well 😃

Cecilia - Aug. 8, 2021, 12:12 a.m.

Love this! I was able to use a lot of fresh produce from our vegetable garden, so this was ideal! I just love how simple ingredients can yield such delicious results. I even made my own vegetable broth instead of using a cube. Additionally, my partner can't believe how many meatless days we've been having since I started following your channel. To put things into perspective - he's German and I'm Dutch-Canadian and we both grew up on...well all of those Northern European "meatfull" foods. It's huge to be able to reduce our impact and eat more vegetables. I recall that there was an ebook available at one point in that still available?

PUL Team - Aug. 8, 2021, 10:26 p.m.

Thanks a bunch for the kind words and interest in the PUL e-cookbook, Cecilia! Our 3-year anniversary e-cookbook containing all of our recipes up until the end of December 2019 can be found here: 🌻

Elke van Es - Aug. 6, 2021, 3:16 p.m.

I love the concept of the five recipes, with one shopping list! This makes it great to plan ahead for a week and reduces foodwaste which is awesome! We will try this definetly at home. I am prepping for the first week with a newborn and I love the fact that your new website shows freezer friendly recipes. If I could make a request for a video, something like this with only freezer friendly recipes would also make a great video I think, not only for new moms but for everyone with a busy schedule!

PUL Team - Aug. 7, 2021, 1:59 a.m.

Aw, we appreciate this so much, Elke van Es! Thank you for being here and for the lovely request. All the best with the little one 💚🌻

Gina Benson - Aug. 6, 2021, 1:31 a.m.

Hello! I’m wondering if you think that swapping the roti masala for garam masala would be a good substitute? 😌

PUL Team - Aug. 6, 2021, 2:46 a.m.

Hi Gina, great question! It may depend on the type of garam masala, as there are different varieties. Are you able to check the label to see what's in yours? Usually, they consist of "warmer" spices such as cinnamon, peppercorn, cardamom, cloves, mace, and nutmeg. I personally find these spices to be more intense and sharp, and so I wouldn't suggest using it as a straight substitute. I'd suggest using about 1/3rd garam masala, and then making up the other 2/3rd with any of the following, or a combination of, depending on what you have at home: ground cumin, ground coriander, and/or curry powder. I hope this helps for now! 😊