Creamy Chickpea & Spinach Curry
A 25-minute coconut chickpea curry that tastes like it simmered all afternoon. Pantry ingredients, one pan, huge flavour.
Vegetarian recipes with serious protein — lentils, chickpeas, tofu, tempeh, eggs and dairy — for people who train or just want to stay full.
51 recipes
A 25-minute coconut chickpea curry that tastes like it simmered all afternoon. Pantry ingredients, one pan, huge flavour.
Finally, tofu that's actually crispy — baked with cornflour, then tossed through crunchy veg and a sweet-savoury sesame sauce.
Smoky, firm, properly satisfying veggie burgers. The oven-drying trick keeps them from turning to mush on the grill.
Eggs poached in a smoky pepper and tomato sauce. One pan, 30 minutes, and the best brunch you can make with a tin of tomatoes.
Cheap, comforting and ready in 30 minutes. This golden dal with a sizzling garlic-cumin tarka is the ultimate weeknight bowl.
Everything on one tray: golden halloumi, roasted peppers, courgette and red onion with a honey-chilli-lemon glaze. Minimal washing up.
A make-ahead lunch salad that gets better in the fridge. Quinoa, chickpeas, cucumber, olives, feta and a punchy lemon-oregano dressing.
Deep, smoky and properly hearty — a big pot of chilli that feeds a crowd and tastes even better tomorrow.
Baked sweet potatoes piled high with spiced black beans, avocado, lime and crunchy corn. A cheap, colourful dinner that's secretly very healthy.
Smoother than any shop-bought tub. The two secrets: warm chickpeas and blending the tahini with ice-cold water first.
A deeply savoury 'ragù' from finely chopped mushrooms and lentils that fools committed meat-eaters. Make a big batch.
Charred, marinated paneer in a silky, spiced tomato-cream sauce. Better than takeaway and ready in 40 minutes.
The classic — tomatoes, cucumber, olives, feta, oregano — turned into a full meal with crunchy spiced chickpeas.
Intensely chocolatey, fudgy brownies with a secret tin of black beans. Gluten-free, high in fibre, and nobody will guess.
Bright green inside, crunchy outside, packed with herbs. Made from dried chickpeas the traditional way — plus a shortcut version.
Crisp-edged lentil and walnut taco filling with lime slaw and avocado.
A crisp toasted sandwich packed with herby white beans, tomato and melting mozzarella.
A smoky tomato stew with creamy butter beans and ribbons of roasted pepper.
Sticky peanut tempeh tucked into crisp lettuce with herbs and lime.
A tender, flourless quiche loaded with broccoli and sharp cheddar.
Golden red-lentil soup with coconut, turmeric and a lively squeeze of lime.
Creamy cannellini beans with sun-dried tomato, spinach and herbs.
Fresh quinoa bowls with black beans, mango, lime and crunchy seeds.
Fluffy protein-rich pancakes with grated apple and warm cinnamon.
Deeply browned cabbage wedges over lentils with a smoky almond-pepper sauce.
Rich lentil and vegetable filling under golden mustard mash.
Tender aubergine and bean balls baked in tomato sauce with bubbling mozzarella.
A smoky one-pan rice dinner with kidney beans, peppers and Cajun spice.
Cool crunchy cucumber and edamame in a sharp sesame-chilli dressing.
Silky leeks and white beans baked beneath a crisp cheesy topping.
Crisp potatoes, lentils and peppers topped with softly cooked eggs.
Crunchy roast chickpeas and romaine with a punchy vegetarian Caesar dressing.
Comforting red lentils with tomato and coconut, finished with fresh herbs.
A soft, sliceable egg bake with ricotta, spinach and sweet tomatoes.
Chewy pearl barley, browned mushrooms and kale in a mustard-herb dressing.
An intensely chocolatey, silky mousse made with tofu and fresh orange.
Saucy white beans, tomatoes and pesto with eggs baked on top.
Messy, smoky sandwiches filled with aubergine, lentils and tangy tomato sauce.
Hummus bowls topped with cumin carrots, lentils, herbs and seeds.
Creamy tomato risotto with roasted cherry tomatoes and tender white beans.
Spicy-sweet halloumi, warm lentils and roasted vegetables with lemon yoghurt.
Freezer-friendly breakfast burritos with turmeric tofu, beans and salsa.
Deep caramelised onion soup made substantial with lentils and cheesy toast.
Crunchy chopped salad with chickpeas and a creamy chilli-peanut dressing.
Roasted broccoli and white beans tossed with chilli, lemon and creamy cheese.
Caramelised tempeh, roots and sprouts in a sharp maple-mustard glaze.
Spiced cauliflower, potato and chickpeas with spinach and lime.
A smoky, protein-rich dip made with lentils, peppers and walnuts.