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Quick Vegan Chickpea Curry

This is a real cheap, quick and easy 'pantry' dinner, aka, it comes together with a few basic tins and ingredients that you'll likely have lurking around in your store cupboard! Nonetheless, added curry paste provides a tonne of flavour, and while this is vegan it provides high biological value protein (all 9 essential amino acids) courtesy of the quinoa, to ensure alllll the muscle gains.

Directions below cater for 2 (rather huge) portions but of course you could double up on ingredients for a simple batch cook. This freezes down and reheats in the microwave really well, and as with all curries, the flavour actually improves over time.


Serves 2



  • 120g dry quinoa (to provide approx 320g cooked)

  • 1 small onion, thinly sliced

  • 2 tablespoons (30g) Tikka curry paste (or any other)

  • 1 tin (400g) chickpeas (with the water!)

  • 1 tin (400g) chopped tomatoes

  • 100g baby spinach



  1. In a saucepan, get the quinoa on to cook according to packet instructions.

  2. Meanwhile in a separate pan, gently fry the onion and curry paste until softened.

  3. Add in the whole tin of chickpeas (water included) to the curried onion mix, stir well and cook for 5 minutes.

  4. Now add the tin of chopped tomatoes, stir well and leave to simmer for 5 minutes, seasoning well with salt and pepper as required.

  5. Around 1 minute before serving, add in the spinach to the curry and allow to wilt.

  6. The quinoa should be ready by now, so divide between two large dishes and serve the chickpea curry over - enjoy!

These freeze well and will also keep in the fridge for up to 5 days. Simply reheat in the microwave to enjoy at home or on-the-go.

A word of caution, this meal is incredibly high in fibre (see below). If you are not well adapted to digesting meals with a high fibre content you may want to reduce portion size to avoid any gastric discomfort!




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