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Spiced Bean Curry with Roasted Potatoes

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Spiced Bean Curry with Roasted Potatoes

This spiced bean curry with roasted potatoes is a hearty and comforting meal that’s perfect for a cozy dinner. The combination of aromatic spices, tender beans, and crispy roasted potatoes creates a delicious and balanced dish. Serve it with naan bread, rice, or a side salad for a complete and satisfying meal. It’s also great for meal prep as leftovers can be enjoyed the next day!


  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Servings: 4 servings
  • Calories: Approximately 350 kcal per serving


For the Spiced Bean Curry:
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
For the Roasted Potatoes:
  • 4 medium potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste


For the Spiced Bean Curry:
  1. In a large skillet or pot, heat the vegetable oil over medium heat.
  2. Add the finely chopped onion to the skillet. Sauté for 5-7 minutes until the onion is soft and translucent.
  3. Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
  4. Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground paprika, and cayenne pepper to the skillet. Stir well to coat the onions in the spices.
  5. Add the drained and rinsed chickpeas and kidney beans to the skillet. Stir to combine with the onion and spice mixture.
  6. Pour in the diced tomatoes (with their juices) and vegetable broth. Stir everything together.
  7. Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer gently for 20-25 minutes, stirring occasionally, until the curry thickens and flavors meld together.
  8. Season with salt and pepper to taste. Adjust spices if needed.
  9. While the curry simmers, prepare the roasted potatoes.
For the Roasted Potatoes:
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the cubed potatoes, olive oil, ground cumin, paprika, salt, and pepper. Toss until the potatoes are evenly coated.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet.
  4. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside, flipping halfway through.
  5. Once the curry is done and the potatoes are roasted, serve the spiced bean curry in bowls with a generous portion of roasted potatoes on top.
  6. Garnish with fresh chopped cilantro.
  7. Enjoy this flavorful and satisfying spiced bean curry with roasted potatoes!

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