Here’s a quick healthy plant-based recipe ideal for a midweek meal with nutritious fresh ingredients. By Nutritional Therapist, Sarah Brereton.


Prep Time: 2 mins | Cook Time: 10 mins | Servings: 4



1 tablespoon coconut oil

1 medium onion diced

1 red chilli, chopped

2 garlic cloves crushed

400 g chopped tomatoes

400 g canned chickpeas drained

1 red pepper

1 yellow pepper

100 g spinach

10 g fresh coriander

1 tbsp of fresh ginger (4cm size piece, chopped or grated)

Thai Gold red curry paste

Thai Gold coconut milk

1 pinch sea salt and black pepper




  1. Heat the coconut oil in a large pan and add the onion and garlic and cook for 2 minutes.
  2. Add the curry paste and ginger and stir well.
  3. Add the chopped tomatoes, drained chickpeas, coconut milk, chopped peppers, chilli and salt and pepper. Reduce the heat and simmer for 8 minutes.
  4. 2 minutes before it has finished cooking, add the spinach and coriander, stir well.
  5. Cook for 2 minutes or until the spinach has wilted.
  6. You are now ready to serve your delicious, nutritious plant-based meal.


You will be surprised to learn it does not contain all the important nutrients your body needs every day. That’s why we have recommend including Cleanmarine V-Good. Just 1 capsule a day gives multi-nutrient support for a plant-based diet.