A bowl of colourful chickpea curry

Chickpea Curry with Bulgur Wheat and Seeds by Rhiannon Lambert

With a diverse array of more than 20 plants, this delicious and warming chickpea curry is a fantastic way to elevate your daily plant intake. Current research suggests that eating 30 different plant-based foods a week can increase the diversity of microbes in the gut, and improve digestive health.

Packed with fibre, healthy fats, antioxidants, vitamins and minerals, this meal provides your gut with everything it needs to thrive and support your overall health and well-being.


100g bulgur wheat
2 tbsp olive oil
½ red onion
½ thumb-sized piece of ginger
1 clove of garlic
½ a red chilli
1 stalk of celery
1 tbsp curry powder
1 tsp cumin powder
1 tsp ground coriander
1 tsp ground paprika
2 grated carrots
1 400g tin chopped tomatoes
1 400g tin low fat coconut milk
5 stalks of tenderstem broccoli
1 tsp salt
½ tsp ground black pepper
1 400g tin of chickpeas drained and rinsed
Small bunch of coriander
Zest of ½ lime
Juice of ½ lime
2 handfuls of spinach
Pumpkin seeds
1 avocado


1. Put your bulgur wheat on to cook according to the instructions.
2. Heat the oil on a medium heat.
3. Thinly slice the onion and add to the pan.
4. Grate the ginger and garlic into the pan.
5. Thinly slice the chilli and add to the pan.
6. Thinly chop the celery and add to the pan and cook for a few minutes.
7. Add the spices and cook for 30 seconds.
8. Add the grated carrot and mix.
9. Then add the chopped tomatoes, coconut milk and tenderstem broccoli.
10. Follow by adding the salt and pepper.
11. Once the broccoli has softened slightly, add the chickpeas.
12. Chop the coriander and add to the pan along with the lime juice, zest and washed spinach.
13. Toast your cashers and pumpkin seeds for 5 minutes while you dish your food.
14. Drain your bulgur wheat and add to a bowl.
15. Serve your curry with the avocado chopped up on top.
16. Finish by topping with your toasted nuts and seeds.

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