Pub Curry recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›The Local - Minneapolis›Pub Curry Recipe

Pub Curry Recipe

Inspired by The Local - Minneapolis
Time30m
Serves4

Found in every pub in Ireland, our house-made curry of chickpeas, spinach, onions, carrots, cauliflower and peppers, served with a delightful side of basmati rice and poppadoms.

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Ingredients

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Curry Ingredients

Method

Cooking Directions

  1. 1

    Prepare the Vegetables

    Chop the onion, dice the carrot, and bell pepper, and break the cauliflower into florets.

  2. 2

    Sauté the Onions

    In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.

  3. 3

    Add Carrots and Peppers

    Add the diced carrot and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.

  4. 4

    Incorporate Cauliflower and Chickpeas

    Add the cauliflower florets and canned chickpeas (drained and rinsed) to the pot. Stir to combine.

  5. 5

    Spice It Up

    Sprinkle in the curry powder, and mix well to coat the vegetables.

  6. 6

    Add Liquids

    Pour in the coconut milk and vegetable broth. Bring to a simmer.

  7. 7

    Add Spinach

    Once simmering, add the fresh spinach. Cook until wilted, about 2-3 minutes.

  8. 8

    Season and Serve

    Season with salt and black pepper to taste. Serve hot with basmati rice and poppadoms.

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