Tandoori Chickpea and Potato Curry…in a hurry : )

Tandoori Chickpea and Potato Curry

Serves 2 or 3 people


  • 4 x Potatoes chopped into bite sized squares (it was about 3 cups full)
  • 2 x Small onions or 1 large one
  • 2 x Red chillies (with the ends removed and then sliced down the middle)
  • 3 x Garlic cloves (Finely chopped)
  • 1 x Tin of chickpeas
  • 4 x Heaped tbsp of tomato paste
  • 1/2 x A tin of coconut milk
  • 2 x Heaped tbsp tandoori spice mix (This can be bought in super markets with a good world food isles)
  • 2 x Large handfuls of spinach (about 120g)
  • A pinch of cayenne pepper (amount to suit your taste)
  • Salt to season
  • Water (to make the curry saucier 😉)
  • Fry Light spray
  • 1/2 x A cup of frozen peas (Although I forgot to use them on this occasion).



  1. Start by boiling the cubed potatoes in a pan (I don’t peel them, but you can if you like too).
  2. In a frying pan sizzle some onions until they start to turn golden brown. (Around 10 minutes)
  3. Add the chopped garlic to the pan and stir to avoid sticking. Cook for a further 5 minutes.
  4. Add the chickpeas, tomato paste, coconut milk and the tandoori spice mix. Stir the ingredients together until the sauce looks a lovely red colour.
  5. If the sauce starts to dry out, add some water and stir, this helps the sauce to loosen up. (Add water when necessary.
  6. Now add the spinach, cayenne pepper and salt to season. Stir and allow the spinach to wilt.
  7. Add the potatoes and make sure everything is coated in the sauce.
  8. Serve to your favorite people…or just eat it all to yourself.


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I made this beautiful tandoori curry for my friends Birthday party!! Not one to blow my own trumpet…however on this occasion the trumpet is out and tooting with success !! So successful was this curry that another mate of mine has requested the recipe…and as a woman of my word here it is…

Packed with flavour and easy to make…I chose to use a ready made tandoori powder for convenience. However you can make your own… Using 3 x tbsp of paprika, 1 x tsp of turmeric, 1 x tsp of garlic powder, 1 x tsp of nutmeg, 1 x tsp cayenne pepper, 1 x tsp ginger, 1 x tsp coriander, 1 x tsp cumin and lastly 1 x tsp cloves…but it’s just a lot easier to use the pre-made.

So…What are you waiting for my lovely Vegan flockers…pans at the ready…get cooking 🙂😎

Dahl…icious Lentils!

Lentil Dahl, serving 3 or 4 people


(Just a quick note…my tablespoon measurements are large…so heap those bad boys!!)

  • 1 1/2 cups x Red split lentils (I soaked mine for 6 hours, to help them break down, however just follow the instructions on the bag)
  • 1 x Large onion (diced)
  • 3 x Garlic cloves (Finely chopped)
  • 2 x Tbsp tomato paste
  • 1 x Red chilli (cut in half)
  • 1 x Tsp Finely grated fresh ginger
  • 4 x Cardamom pods
  • 1 x Tbsp coriander seeds
  • 2 x Tbsp curry powder
  • 1 x Tsp turmeric
  • 1 x Pinch cayenne pepper
  • 1 1/2 x cups home made stock
  • 3/4 x Cup of Alpro soya milk
  • Salt to season


  1. Place the diced onion into a frying pan with some Fry Light spray. Cook on a medium heat for around 10 minutes (until golden brown).
  2. Add the garlic, chilli and ginger to the onions. Allow to cook but keep stirring to ensure it doesn’t burn or stick to the pan.
  3. Bash the coriander seeds in a pestle and mortar (they don’t have to be ground to a powder, its just to let the flavours out).
  4. Add the coriander seeds, cardamon pods, turmeric, cayenne pepper and the tomato paste. Keep stirring the pot.
  5. Now add the lentils and 1 cup of stock. Allow the stock to simmer and reduce. Once it has reduced add the remaining stock.
  6. Add the Alpro milk a bit at a time and allow to reduce. The milk makes the Dahl creamy but is a lower calorie option.
  7. Add salt to your desired taste.
  8. Cook the lentils until soft. This was around 30/40 minutes.


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I served this beautiful lentil dahl with sweet potato and parsnip sliced chips…I enjoyed using the sliced chips to scoop up the dahl… like a little edible spoon (yummy). You could serve it on its own, with rice or a roti…any of these would work, however I was trying to be healthy (on this occasion). To make the sliced chips I simply part cooked the sliced potato/parsnips in boiling water and then drained the water and oven cooked them with some fry light spray and some salt. Easy-peesy!

One thing I love about the internet is the inspiration you can give to others…but also what you can learnfrom it yourself… especially when cooking. On this occasion I was browsing Instagram (@flower_bird_and-dock) and came across a nice looking lentil dahl, created by @crueltyfreeromy…she very kindly sent me across her recipe. I used her recipe to inspire my own…I changed it and added things to it to make it my own. It really is a tasty treat and I would highly recommend people try it…even tweek it (or twerk it) to your own taste buds! Now get yourself to the flocking kitchen and get cooking. Hope you enjoy!

This Dahl got the seal of approval from my boyfriend…who is a self confessed curry connoisseur (and he eats meat)…so I reckon if he loves it…then you will too! So why don’t you add this to your menu my little Petals. Enjoy and share your inspiring food recipes 🙂