Lunch

Chickpea and Spinach Curry with Rice

Name: Chickpea and Spinach Curry with Rice
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 400 g Chickpeas, tinned and drained; 200 g Spinach; 400 g Chopped tomatoes, tinned; 150 g Onion; 2 tbsp, about 30 g Indian curry paste; 2 cloves, about 6 g Garlic; A thumb, grated Fresh ginger; 150 ml Reduced-fat coconut milk, tinned; 240 g Cooked white rice; A handful Fresh coriander

Chickpeas in a tomato and curry paste sauce with a little reduced-fat coconut milk and a lot of spinach, over rice. Plant-based, no gluten, 579 kcal.

Calories: 579kcal
Protein: 24g
Fat: 15g
Carbs: 85g

Per serving, makes 2. 25 minutes of work. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Some jars contain mustard seed. Check the label.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Chickpea and Spinach Curry with Rice, plated and ready to serve. — The finished recipe. Chickpea and Spinach Curry with Rice

Ingredients 1 to 6 for chickpea and spinach curry with rice arranged separately on a dark worktop. — Ingredients 1 to 6. 400 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.). 200 g Spinach. 400 g Chopped tomatoes, tinned. 150 g Onion. 2 tbsp, about 30 g Indian curry paste. 2 cloves, about 6 g Garlic

Ingredients 7 to 10 for chickpea and spinach curry with rice arranged separately on a dark worktop. — Ingredients 7 to 10. A thumb, grated Fresh ginger. 150 ml Reduced-fat coconut milk, tinned. 240 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). A handful Fresh coriander

Chickpea and Spinach Curry with Rice, preparation step 1: Fry the chopped onion in the curry paste over a medium heat for eight minutes, adding a splash of water if it catches. The oil in the paste is enough. — Step 1. Fry the chopped onion in the curry paste over a medium heat for eight minutes, adding a splash of water if it catches. The oil in the paste is enough.

Chickpea and Spinach Curry with Rice, preparation step 2: Add the garlic and ginger for one minute, then the tomatoes and chickpeas. Simmer for twelve minutes until the sauce is thick. — Step 2. Add the garlic and ginger for one minute, then the tomatoes and chickpeas. Simmer for twelve minutes until the sauce is thick.

Chickpea and Spinach Curry with Rice, preparation step 3: Stir in the coconut milk and the spinach, a handful at a time, until wilted. Two minutes more. — Step 3. Stir in the coconut milk and the spinach, a handful at a time, until wilted. Two minutes more.

The finished chickpea and spinach curry with rice. — Step 4. Serve over the rice with the coriander.

01 / 07

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Ingredients

Chickpeas, tinned and drained400 g
Drained weight. A 400 g tin drains to about 240 g.
Spinach200 g
Chopped tomatoes, tinned400 g
Onion150 g
Indian curry paste2 tbsp, about 30 g
Garlic2 cloves, about 6 g
Fresh gingerA thumb, grated
Reduced-fat coconut milk, tinned150 ml
Cooked white rice240 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Fresh corianderA handful

Method

Fry the chopped onion in the curry paste over a medium heat for eight minutes, adding a splash of water if it catches. The oil in the paste is enough.
Add the garlic and ginger for one minute, then the tomatoes and chickpeas. Simmer for twelve minutes until the sauce is thick.
Stir in the coconut milk and the spinach, a handful at a time, until wilted. Two minutes more.
Serve over the rice with the coriander.

Worth knowing

No oil beyond what is in the paste. Indian curry pastes are about 20% oil, so two tablespoons carries the frying.
Two hundred grams of spinach looks absurd and cooks down to a few spoonfuls. Add it in batches and it goes in.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.