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Gluten Free Bean and Potato Curry

Even though I am not vegan, I honestly think vegan curries beat any other type of curry. This one is packed with chunks of potato and a variety of different beans making it a great source of protein and fibre. It is so full of flavour some people will hardly believe it is free of all the top 14 UK allergens.

This recipe contains:

Recipe by Alison Wheatley


1 onion
2 carrots
2 large potatos
1 large sweet potato
250g cooked chickpeas
150g cooked red kidney beans
1tsp cinnamon
1tsp ground coriander
1tsp ground cumin
1tbsp medium curry powder
300ml vegetable stock
  • Preparation Time: 15 Mins
  • Cooking Time: 60 Mins
  • This recipe makes 2 servings


1. Lightly fry the onion in a deep saucepan.

2. Chop the carrots, potato and sweet potato into cubes and add to the pan with the onion, also add in the chickpeas, kidney beans, spices and stock stir well.

3. Place a lid on the pan and cook on a low heat for about 60 mins until the carrots and potatoes are soft. Serve with rice.

Nutritional Information (Per serving)

Calories Carbs Fibre Fat Sugar Protein
539 93g 20g 4g 14g 19g

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