The one-pot vegan dinner on rotation forever. Warm spices bloomed in oil, tomato, coconut milk, chickpeas and spinach - 25 minutes and the whole kitchen smells like a takeaway.

• Chickpeas + brown rice cover the essential amino acids.
• Coconut milk supplies MCTs that make plant-based eating actually satisfying.
• Turmeric plus black pepper together boost curcumin's bioavailability massively.

1. 1

   Heat the coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat until melted and shimmering.

2. 2

   Add the diced onion and cook, stirring occasionally, for 6 minutes until soft and turning golden at the edges.

3. 3

   Add the minced garlic and grated ginger; stir for 1 minute until fragrant.

4. 4

   Add the curry powder, cumin, turmeric and chili flakes; stir constantly for 60 seconds so the spices toast in the oil and the pot smells deeply fragrant.

5. 5

   Pour in the crushed tomatoes and stir to combine; simmer for 5 minutes until the sauce darkens and reduces slightly.

6. 6

   Add the coconut milk and drained chickpeas; stir and bring to a simmer, then reduce heat to medium-low and cook uncovered for 15 minutes until the sauce thickens and coats the chickpeas.

7. 7

   Taste and adjust salt; if it tastes flat, a pinch more salt almost always fixes it.

8. 8

   Add the baby spinach in two handfuls, stirring each one in until wilted, which takes about 2 minutes total.

9. 9

   Squeeze in the lime juice, stir once and ladle over cooked basmati rice; top with fresh cilantro.

• Bloom the spices in oil for a full minute - the whole curry lifts.
• Save half the coconut milk for the last 5 min so it stays creamy not broken.