Kimchi Chickpea Fried Rice
Punchy fried rice with crisp chickpeas, kimchi and sesame.
VeganUnder 30 min
Creamy Chickpea & Spinach Curry
A 25-minute coconut chickpea curry that tastes like it simmered all afternoon. Pantry ingredients, one pan, huge flavour.
Vegetarian
Vegan Gluten-free Under 30 min (212 ratings)
Prep10 min
Cook15 min
Total25 min
Serves4
DifficultyEasy
This is the recipe we send to everyone who says vegetarian food is boring. Chickpeas soak up a rich, gently spiced coconut sauce, a big handful of spinach wilts in at the end, and the whole thing is ready before the rice has finished cooking.
It's naturally vegan, freezes beautifully, and costs very little to make. If you only cook one recipe from this site, make it this one.
Method
- Heat the oil in a large pan over medium heat. Add the onion with a pinch of salt and cook for 5 minutes until soft and golden at the edges.
- Stir in the garlic, ginger, curry powder, cumin and paprika. Cook for 1 minute until fragrant — don't let the spices burn.
- Add the chickpeas, chopped tomatoes, coconut milk and tomato purée. Stir well, bring to a simmer and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the spinach in handfuls and stir until wilted, about 2 minutes.
- Squeeze in the lime juice, then taste and season with salt and pepper. Serve over rice, topped with coriander.
💡 VeggieTip notes
- Make it richer: mash a quarter of the chickpeas with a fork before adding — they thicken the sauce naturally.
- Freezer-friendly: cool, portion and freeze for up to 3 months. Reheat gently with a splash of water.
- Extra protein: stir in cubed paneer or tofu with the chickpeas.
Nutrition (per serving, approx.)
420kcal
15g protein
42g carbs
22g fat
12g fibre
Values are estimates and will vary with brands and portion sizes.
Tags: chickpea coconut curry one-pan budget freezer-friendly