This page contains affiliate links. As part of the Amazon Associates program, we may receive a commission when you purchase a product, at no additional cost to you. Please have a look at our Disclosure Policy for more information.

As a mom, I’m constantly faced with the challenge of what to make for supper. Roti and Curry is served for dinner weekly, and is one of my go-to meals. Not only do the boys love it, there are so many curry varieties, so we never get tired of it. It’s one of those dishes you can leave to cook, giving you some time to carry on with something else. It also only takes one pot to make – so less dishes to wash! 

As our family follows a Vegan diet, I always try and ensure that our meals are balanced, with enough nutritional sources. We haven’t always followed this kind of diet. In fact we only started shortly after Phoenix’s 4th birthday, and haven’t looked back. The transition was fairly easy for all 3 of us, and Joshua being 9 months has known no other way of eating. Because Farrell and I didn’t grow up eating this kind of diet, it is sometimes hard not to think of the “easiness” of making an egg or toasted cheese when we don’t feel like cooking. We don’t opt for the quick, easy Vegan substitutes for meat or fast food, and prefer to eat wholesome homemade meals, even if this does take more time and effort. It is for this reason that I continue to experiment and find quick, easy, wholesome, Vegan meals that our entire family can enjoy. 

This is one of our favourites. I hope you enjoy it!


8 Cumin Pods

1 tbsp Crushed Garlic

1 tsp Coriander Seeds

2 tsp Curry Leaves

1 tsp Turmeric

4 tsp Curry Powder

1 1/2 tsp  Paprika

1 tsp  Ginger

1/2 tsp Salt

2 tsp Sugar (optional)

1 Medium Red Onion

100g Tomato Paste 

800g Canned Chickpeas

6 Medium Potatoes

2 Large Sweet Potatoes

1 cup Coconut Milk

3 1/2 cups Water 

1 tbsp Coconut Oil

Small Handful Fresh Coriander


In a heavy based pot heat the coconut oil. 

Add in  chopped onions and cook until slightly browned. 

Add cumin, garlic, coriander seeds, and curry leaves to the pot and simmer for about 2 minutes. 

Add in the rest of the spices as well as 1/2 cup of water and stir. 

Turn down the heat to medium, and let it cook until the spice mix becomes pasty. 

Add in the tomato paste and stir. 

Slowly add 1 cup of water. 

Add in the potatoes, and let it cook for about 20 minutes. 

Stir the curry, and add 1 cup of water. 

Turn the heat down to medium low. 

Allow the curry to simmer for 15 minutes.

Stir in the last cup of water, along with the drained chickpeas.

Let it cook for 10 minutes, then add in the coconut milk, along with the sugar if needed.

Turn the heat up to medium, and let the curry simmer without the lid until all the potatoes are soft and the curry is at the consistency you prefer.

Lastly stir in the chopped coriander, and remove the curry from the heat.

While the curry is cooking, it’s a good time to start your roti! You can also serve the curry with a side of rice.

– Cath