1. Place a medium saucepan on low to medium heat, add the oil and
2. Add your potatoes to a saucepan, cover with water. Bring to the boil, add a pinch of salt, then reduce the heat and leave on a rolling boil for 25 minutes, or until the potatoes are fully cooked.
3. Heat the oil in a large saucepan and sauté the onion over a low heat until softened. Stir in the garlic, and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
4. Add the curry powder and vegan cream, stirring over a low heat for a few secs. Add the chopped pepper and green beans, stir to combine then cook for 2-3 minutes. Tip in the chopped tomatoes and then simmer for 5 mins.
5. Add the chickpeas to the pan with the vegetable stock, or the same amount of water. Simmer for 10 mins before stirring in the spinach to wilt. Add your boiled tomatoes, stir to thoroughly combine then leave on a low heat for 3-5 minutes before serving.

Serve and enjoy!