May 05, 2022 2 min read


Creamy, hearty, and spicy curry spiced with Kashmiri - a mildly spicy pepper that is often used to colour certain dishes. Serve with hot rice and chopped fresh herbs. Enjoy!

  • 2 tbsp olive oil
  • 1/2 red onion
  • 1 leek (white part only)
  • 1 carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 1 tbsp minced ginger
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1/2 tbsp Kashmiri chili powder
  • 1 tbsp tomato paste
  • 2 medium sized russet potatoes
  • 1 28oz canned tomatoes
  • 1 litre veggie stock
  • 1 cup cooked chickpeas
  • 1/2 cup cooked white beans
  1. Heat olive oil in a large dutch oven. Add red onion, leek, carrot and celery.
  2. Saute for several minutes. Season with sea salt and cracked pepper.
  3. Add garlic, ginger and toss to combine. Cook for 1 minute. Add spices and toast for 30 seconds.
  4. Toss in tomato paste and cook for 30 seconds more.
  5. Add in potatoes and stir to coat.
  6. Add in tomatoes and veggie stock. Bring to a boil and cook for 30 minutes until potatoes are fork tender.
  7. Lastly add in cooked chickpeas and beans. Cook for an additional 10 minutes. Season again with salt and pepper.
  8. Serve with rice.


Teri-Ann | @terianncarty |

Teri-Ann is a food photographer, recipe developer and yoga teacher from Toronto, Canada. Teri-Ann adopted a vegan lifestyle 9 years ago soon after she got sober and broke free from a debilitating alcohol and drug addiction. She wanted to cleanse her body from the inside out and choosing a plant-based diet was one of the ways she achieved that. Teri-Ann now spends most of her days developing recipes, styling dishes, and shooting photographs for numerous clients as she builds her personal brand.