This is the curry I reach for on busy nights when I want something warm, filling and genuinely nourishing without much effort. Built around store-cupboard chickpeas and a bag of spinach, it delivers steady, plant-based protein and fibre that keep you satisfied for hours. It’s perfect for anyone cooking on a budget, batch-prepping lunches, or easing more meals-without-meat into the week.
Serves 4 · Time 25 min · Style Vegan
Ingredients
- 1 tbsp olive or rapeseed oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 thumb-sized piece fresh ginger, grated
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp chilli flakes (optional, to taste)
- 2 x 400g tins chickpeas, drained and rinsed
- 1 x 400g tin chopped tomatoes
- 1 x 400ml tin light coconut milk
- 200g fresh spinach (or 200g frozen, thawed)
- Juice of ½ lemon
- Salt and black pepper, to taste
- 320g (dry weight) basmati rice, to serve
- Fresh coriander, to garnish (optional)
Method
- Put the rice on to cook according to the packet instructions so it’s ready when the curry is.
- Heat the oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the smoked paprika, cumin, coriander, turmeric and chilli flakes. Stir for 30 seconds to toast the spices.
- Tip in the chickpeas and chopped tomatoes, stir to coat, and let it bubble for 2 minutes.
- Pour in the coconut milk, bring to a gentle simmer and cook for 8–10 minutes until slightly thickened.
- Add the spinach a handful at a time, stirring until just wilted, about 2 minutes.
- Stir in the lemon juice, then season with salt and pepper. Serve over the rice and scatter with fresh coriander.
Nutrition per serving
| Energy | Protein | Carbs | Fat | Fibre |
|---|---|---|---|---|
| 428 kcal | 18 g | 62 g | 12 g | 13 g |
Dietitian’s tip
This curry keeps well in the fridge for up to 3 days and freezes beautifully, so cook a double batch for ready-made lunches. The chickpea-and-spinach combination pairs plant protein with iron and fibre; serving it with the vitamin-C from the lemon and tomatoes helps your body absorb more of that plant-based iron, which is a simple, evidence-led win for anyone eating less meat.
General guidance, not individual medical advice. For personalised nutrition, see a registered dietitian.