A low-effort dinner that still feels nourishing
This is one of those meals I’m very glad exists. It’s warm, comforting, and deeply practical — the kind of dinner you can make even when your energy is a bit low and the fridge isn’t exactly inspiring.
It leans heavily on pantry staples, doesn’t require perfect timing, and still manages to feel like a proper sit-down meal. Chickpeas, tomatoes, spinach, a few spices, and suddenly you’ve got something that smells great and does a lot of quiet, supportive work in the background.
It’s also proof that plant-based dinners can be genuinely satisfying without trying to be anything they’re not.
Why this meal works
This curry earns its place by being steady and reliable:
- Chickpeas provide fibre and plant protein, helping keep energy levels even
- Tomatoes and spices add warmth and flavour without heaviness
- Spinach brings minerals and balance to the bowl
- The whole meal is comforting without being rich or overwhelming
It’s especially good on nights when you want something cosy but not indulgent.
Nutritional highlights (the no-fuss version)
- ✔ Fibre-rich chickpeas for steady energy
- ✔ Plant-based protein to support recovery
- ✔ Leafy greens for minerals and everyday nourishment
- ✔ A warming, satisfying meal that’s easy to digest
Ingredients (single serve)
- ½–¾ cup canned chickpeas, rinsed and drained
- ½ cup canned crushed tomatoes
- 1–2 cups baby spinach
- ¼ small onion, finely chopped
- 1 clove garlic, crushed
- 1 teaspoon curry powder or curry paste
- Olive oil
- Salt and pepper
To serve (optional):
- ½ cup cooked brown rice or quinoa
- Or extra greens for a lower-carb option
How to make it
- Start the base
Heat a small pan over medium heat with a splash of olive oil.
Add the onion and cook for 3–4 minutes until soft. - Add flavour
Stir in the garlic and curry powder or paste.
Cook for 30 seconds until fragrant. - Simmer the curry
Add the chickpeas and crushed tomatoes.
Reduce heat and simmer gently for 10–12 minutes, stirring occasionally. - Finish with spinach
Stir through the spinach and cook until just wilted.
Season to taste with salt and pepper. - Serve
Spoon into a bowl and serve as is, or with a small portion of rice or quinoa.
Easy swaps & variations
- No chickpeas?
Lentils or cannellini beans work just as well. - Extra richness:
Add a spoon of coconut milk or yoghurt at the end (a little goes a long way). - More vegetables:
Cauliflower, zucchini, or peas are easy additions. - Spice level:
Adjust curry paste or add chilli to suit your mood.
Storage & reheating tips
- Leftovers:
Keeps well in the fridge for up to 3 days. - Reheating:
Reheat gently on the stove or in the microwave, adding a splash of water if needed. - Plan4One tip:
This is a great “cook once, eat twice” meal — it often tastes even better the next day.
Comfort food that doesn’t ask much of you
This is one of those dinners that feels like it’s on your side. It’s warm, forgiving, and easy to pull together — exactly what you want when life’s busy and decision-making is already maxed out.
If you try it, don’t worry about making it perfect. This one’s designed to bend around what you’ve got, not the other way around.
