Vegan Cupboard Essentials Curry
Vegan Cupboard Essentials Curry

Vegan Cupboard Essentials Curry

A great option when going to the shops isn’t an option – the couch may be too appealing! This vegan curry is made with mostly store cupboard or frozen ingredients, this is a delicious curry that is perfect for batch cooking. Plus all of the spices, garlic, onions and pulses are going to be fantastic sources of nutrients, provide anti-inflammatory flavours and give your friendly gut bacteria some prebiotic fibre to feast on!


  • 2 tbsp olive oil
  • 2 onions – chopped (can be from frozen)
  • 3 garlic cloves, chopped (can be from frozen)
  • 2 tsp garam masala
  • 2 tsp turmeric
  • Pinch of sea salt
  • 2 tsp ground cumin
  • 1 x 400g chopped tomatoes
  • 1 x 400g chickpeas – rinsed
  • 400ml coconut milk
  • Squeeze of lime/lemon
  • Coriander – fresh


  1. In a deep pan, heat the olive oil and add the sliced onions. Cook until softened, around 10 minutes.
  2. Add the chopped garlic and all the spices, and stir to combine. Cook for 3 mins, continually stirring so nothing burns, then pour in the can of tomatoes and simmer for 10 minutes.
  3. Next, add in the coconut milk and season with salt. Bring to the boil for 5 minutes and then lower the temperature. Add in the chickpeas and simmer for 20 mins until the sauce has thickened.Stir every few minutes to avoid burning.
  4. Serve in a deep bowl on a bed of brown rice and scatter over chopped coriander and a squeeze of lime juice.
  5. Can be served with quinoa, cauliflower rice, salad, in a wrap or with some yogurt.

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Hi there

London Nutritionist Clarissa Lenherr

I’m Clarissa, a registered nutritionist (mBANT) and workplace wellness expert. In my Harley St. London practice, I have helped hundreds of clients reach optimal health through creating sustainable, effective habits and dietary adjustments. My aim is to empower people with the skills, tools and knowledge to take their health into their own hands and feel the happiest, healthiest versions of themselves. Featured in The Daily Mail, Women’s Health, The Telegraph, and more.





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