Vegan chickpea curry is packed full of protein, fibre and iron. Plus it only takes 25 minutes to make – the perfect option for a weeknight dinner with a kick!

Most of the time being a vegetarian is exceptionally easy, but I don’t mind admitting that occasionally I really do crave a meat-based meal.

In my younger, less aware days I ate a lot of meat, and didn’t even think about where it came from, or let alone care.

Or if I did, I blocked it out. But nothing is going to block out this vegan chickpea curry.

Growing up in nineties and naughties Britain, curry was (and still is) an insanely popular dish.

An estimated 12,000 curry houses sprang up around the UK and some of my absolute favourite curries were even invented in Britain (I’m looking at you tikka masala).

In case you haven’t guessed, I really, really like curry.

But what I’ve come to realise in the middle of a curry crave isn’t that I miss a chicken korma or a lamb vindaloo – not at all.

The meat itself was never important – I’m sure some of the curries eaten at 3 am on a boozy night out probably didn’t contain what they actually claimed – but it’s rather the meal itself as a whole.