Spiced Potato Triangles

I feel like this recipe is perfect for when you just have odd ingredients left in your kitchen towards the end of the grocery week. Ideally, I try to utilise the ingredients I already have at home without needing to go out and purchase anything additional.

Today, I felt like Indian food. Naan with some curry was what I had in mind. However, I was pretty hungry and didn’t want to leave the house to get naan, so I decided to just use leftover wraps we had in our fridge.

So I was standing in my kitchen with two potatoes, a handful of chickpeas and my entire spice rack glaring back at me. I opted for a mild curry powder which actually went down a treat for this recipe!

This recipe is dairy free, meat free and will take you no more than 25 minutes to make.

Spiced Potato Triangles (makes 4 triangles)

What you’re going to need

2 small potatoes, chopped in equal sized pieces (about 1.5cm cubes)

1 clove garlic

1 teaspoon mild curry powder***

2 tablespoons water

salt and pepper

olive oil

1 tablespoon chickpeas

1 tablespoon green peas

1 tortilla wrap


  1. Place your potatoes in a medium saucepan of water and bring to the boil. Total cook time for about 10 minutes or until tender. Drain and leave aside.
  2. In a small saucepan (that has a lid which you will need later), heat up the olive oil on a low-medium heat. Add the garlic and cook until fragrant. Add the curry powder and cook for another 2-3 minutes.
  3. Reduce heat and add 2 tablespoons water. Add salt and pepper to season and stir until well combined. Once combined, add the chickpeas and the peas. Stir through.
  4. Add the potatoes and mix well so that all the spice mix is coating the potato. Still on a low heat, continue to simmer for 5 minutes with the lid on the saucepan.
  5. Whilst that is cooking, slice your wrap into quarters.
  6. On a sandwich press whilst it is still off, place your quarters on the hot plate. Spoon the potato mixture onto half of the triangle and then fold the empty side over the top. Repeat.
  7. Toast on the sandwich press until a golden brown colour appears on the wraps. Remove with a spatula and serve immediately.




***The curry powder I used was purchased from Herbie’s in Rozelle, Sydney. The ingredients in the mild curry powder are as follows: Coriander Seed, Cumin, Turmeric, Ginger, Cinnamon, Fenugreek, Paprika, Cloves, Pepper.

Vegetarian Curry

So I am a HUGE fan of curry. Pile on the chilli and I’m there (even though my eyes water through the whole meal but hey, you could say I’m crying of happiness). I have eaten hundreds of curries in my lifetime but I’ve never actually attempted to make one until today! This was so easy, all done in one pot (besides your rice) and creates this fragrant aroma that just makes you want to dive in straight away. This recipe is dairy free, gluten free and nut free. This could also work with coconut cream but I didn’t have any on hand and really wanted to utilise the food I already had in my pantry. Alas, it still tastes divine and flavoursome. This recipe will make 2 portions or 1 huge portion (no judgements here)

Vegetarian Curry 

What you’re going to need

1 medium potato, roughly chopped (medium sized pieces so they will cook through)

3 mushrooms, quartered

1/2 can chickpeas, drained

1/4 cup green beans

1 tomato, chopped

1 garlic, crushed

1 cm cube fresh ginger, grated

1 teaspoon ground coriander

1/2 teaspoon cumin

3/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon ground chillies (to taste)

vegetable oil

1/2 cup water

salt and pepper

handful fresh parsley

grain of choice (I used rice)


  1. In a large, non stick pan (with a fitting lid), heat up some vegetable oil on a low heat. Cook the garlic, ginger, tomato and spices until fragrant. Season to taste.
  2. Add the water. Bring to the boil. Once boiling, reduce to a simmer and cover for 10 minutes to push the flavours further.
  3. Add the chickpeas, potatoes and mushrooms. Cook covered until the potatoes are cooked. Stir occasionally during this process to ensure all the vegetables are coated with the spice mix.
  4. Add the beans and parsley.
  5. Once combined, serve up with rice or your grain of choice. 12166011_10153204716919849_207321278_n