Recipes, Responsible Living

Lionheads’ Curry

This mild curry is inspired by my mom’s “Chinese-style” cooking when I was growing up. It is packed with flavour and protein. Try it out:)

Vegan, Gluten-Free, Soy-Free

Serves 4-6  Time Needed: About 1 hour


10 cups of vegetable broth

42 oz chickpeas, canned

1.5 cups green peas

1.5 lbs potatoes, chopped into 1-inch cubes

2 medium onions, diced

5 oz baby arugula

½ cup nutritional yeast flakes

1.5 tsp curry powder

1.5 tsp turmeric

1.5 tsp coriander

10 curry leaves

2 tbsp vegetable oil

2 tbsp water

1 tbsp gluten-free flour

1 tbsp chilli flakes

Sea salt


  1. Add oil to pot. Adjust to medium-high heat. When oil is hot, add onions. Cook until onions are slightly yellow. Stir to prevent sticking.
  2. Add curry powder, turmeric, coriander, curry leaves, and chilli flakes. Stir.
  3. Add the vegetable broth and adjust temperature to boil. Cover.
  4. When broth is boiling, add chickpeas, peas and potatoes. Lower temperature to medium-high again. Cook for about 30 minutes, or until potatoes are tender.
  5. In a small bowl, mix the gluten-free flour and the water. Mix until smooth. Pour into curry and stir.
  6. Add nutritional yeast flakes and arugula to curry. Stir. Cook for about 3 minutes. Add salt to taste.
  7. Remove from heat and serve over rice. Enjoy!