One-Pot Vegetable Curry with Kidney Beans

One-Pot Vegetable Curry with Kidney Beans

Struggling to eat vegetables? Make this one-pot vegetable curry, it is the perfect mix of starch, vegetables and legumes and it is ready in less than 30 minutes!

I thought I’d give grains a break today and hang out with spuds. Sweet potatoes were on my mind, but since my local grocery store was out of stock, I opted for baby new potatoes. 

I wanted to make this a chilli, but I changed my mind at the very last second, and I made this vegetable curry with red kidney beans instead. 

This vegetable curry is a straightforward one-pot recipe even though it seems like it contains lots of ingredients. All of the work is in putting the elements in the pot. Once you do that, kick back and chill for 30 mins and dinner is ready. 

Does that sound exciting? I thought so, let’s cook!


One-Pot Vegetable Curry with Kidney Beans

  • Author: Somi Igbene
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: Serves 2 1x


This one-pot vegetable curry is the perfect mix of starch, vegetables and legumes. Super yummy and super nutritious.



  • 500g new baby potatoes washed and quartered or halved depending on size. Try to keep them even. 
  • 1 medium red onion, chopped finely
  • 3 small garlic cloves, finely minced
  • 1 large carrot, peeled and sliced
  • 150g cauliflower, cut into small florets
  • Large handful baby spinach
  • 150g broccoli
  • 1 tin chopped tomatoes
  • 1 red chilli, finely chopped (optional)
  • 100g frozen peas
  • 1 can red kidney beans, rinsed and drained
  • 1 vegetable stock cube
  • 1 teaspoon Madras curry powder
  • ½ teaspoon garam masala
  • ½ teaspoon cumin 
  • Large handful coriander stalks, finely chopped
  • Large handful coriander leaves, roughly chopped


  1. Half-fill a medium pan with cold water and add the potatoes. Bring to the boil and cook for around 10 minutes or until just cooked. Drain then set aside.
  1. Heat a large saucepan then add the curry powder, garam masala and cumin. Toast for 30 seconds or until the spices become fragrant then take off the heat and pour into a bowl. 
  1. Put the garlic, onions, chilli and chopped tomatoes, carrots, coriander stalks and stock cube into the pan and pour the spices over them. Put the pan back on the heat, add a splash of water and stir thoroughly and put the lid on the pan. Bring to the boil on medium heat then turn the heat down to a simmer and cook for around 15 minutes, stirring occasionally. 
  1. Add the cauliflower, broccoli, peas, kidney beans and spinach. Cook for around 5-6 minutes or until the vegetables are cooked then add the coriander leaves. Stir well then take the pan off the heat. 
  1. Serve the curry over potatoes and sprinkle with more coriander if desired. If the curry is too spicy, top with some yoghurt to cool it down. 

  • Category: Lunch/Dinner


  • Serving Size: Per serving
  • Calories: 457
  • Sugar: 15.5
  • Fat: 2
  • Saturated Fat: 0.5
  • Carbohydrates: 78
  • Fiber: 20
  • Protein: 22

Keywords: Curry, Potatoes, Vegetables



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