You Are What You Eat - One of My Favourite Vegetarian Dinner Recipes
Last Updated: 5th November 2026
Since I've become 80% plant-based, I'm always on the look out for nutrient-dense, wholesome recipes.
Without a doubt, this adapted Chickpea Curry dish originally created by BBC Good Food contributor Jon Gregg is one of my favourites.
In fact, chick peas have become one of my staples. I hope you enjoy it too!
Ingredients
Serves 2
For the sauce:
- 2 tablespoons of olive oil
- 1 onion diced
- 1 red chilli
- 9 garlic cloves
- 1 thumb-sized piece of sliced ginger
- 1 tablespoon ground coriander
- 2 tablespoons of cumin
- 1 tablespoon of garam masala
- 2 tablespoons of tomato puree
For the curry:
- 1 x 400g can of drained chick peas
- 1 x 400g can of tomatoes
- 100g creamed coconut
- 100g of spinach
- Handful of chopped coriander
- 1/2 teaspoon of salt
- Black pepper
Goes well with:
- Brown rice
- Kefir or natural yoghurt
Method
- Heat 1 tablespoon of the olive oil in a frying pan and add the diced onion and red chilli. Fry until soft.
- To a food processor, add the garlic, ginger, ground coriander, cumin, garam masala, tomato purée, salt and the fried onion. Add the remaining tablespoon of olive oil and a splash of water and blend to a smooth paste.
- Tip the contents of the blender into a medium saucepan. Gently fry for 2 minutes, whilst making sure the sauce doesn’t stick.
- Add the chickpeas and can of chopped tomatoes to the sauce. Simmer for 5 minutes to allow the sauce to reduce.
- Add the creamed coconut with a dash of water. Cook for a further 5 minutes.
- Next, add the spinach and coriander and cook until wilted. Check the seasoning.
- Garnish with extra coriander and serve with rice and kefir.
RECIPE CREDIT
BBC GOOD FOOD
Jon Gregg, Contributor
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