Tuck into this healthy vegetarian curry from The Body Coach's latest Lean in 15 cookbook

Any products in this article have been selected editorially however if you buy something we mention, we may earn commission

If your Friday night curry could do with a bit of Joe Wicks  magic to liven it up, try this delicious new recipe from his Veggie Lean in 15 cookbook . The Body Coach has written a new book filled with dishes to inspire vegetarians, flexitarians and meat-eaters alike, with Lean in 15 recipes  that will give you fresh ideas on how to eat a veggie diet without compromising on taste.

Photography by Conor Mcdonnell

Vegan | Make ahead | Good to freeze | Serves 1


1 tbsp coconut oil

1⁄2 onion, finely chopped

salt and pepper

2 tsp garlic–ginger paste

1⁄2 tsp ground turmeric

1 tsp garam masala

2 tomatoes, roughly chopped

1 x 400g tin of chickpeas

2 handfuls of spinach leaves

squeeze of lemon juice

handful of coriander leaves

coconut yoghurt, to serve – optional


Melt the coconut oil in a saucepan over a low heat. Chuck in the onion, along with a pinch of salt. Cook for 6 minutes until soft.

Stir in the garlic–ginger paste, turmeric and garam masala. Cook for 1 minute, stirring until it smells fragrant.

Turn up the heat, chuck in the tomatoes and the tin of chickpeas with all of their water. Season with a good pinch of salt and pepper, then leave the curry to bubble away for 5 minutes.

Drop in the spinach leaves. Once wilted, take the pan off the heat and squeeze in the lemon juice to taste. Spoon into a bowl, stir through most of the coriander leaves, then top with the rest. Serve with coconut yoghurt, if you like.

Veggie Lean in 15 by Joe Wicks is  out now  (Bluebird)