Chickpea and Spinach Coconut Curry
A vegan dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 1145 kcal, 47g protein, 165g carbs, 36g fat and 29g fibre per serving (approximate)
- About 25 minutes, preparation and cooking
- Estimated cost £2.75–£4.20 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 1¾ standard tins of chickpeas, drained
- 5 generous handfuls baby spinach (about 150g)
- 200ml light coconut milk
- ½ of a standard tin of tomatoes
- 1 onion
- 2 tbsp curry paste
- 80g brown rice (dry weight)
Method
- Peel and chop onion into even pieces. Drain and rinse chickpeas.
- Heat a large non-stick pan over medium heat and soften onion for 5-7 minutes, adding a splash of water if the pan starts to stick.
- Stir in light coconut milk and curry paste, then add chickpeas, baby spinach and tomatoes and simmer gently until tender and thickened.
- Meanwhile, cook the rice according to its packet instructions, then drain and serve alongside.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Cooked rice is stricter: chill it within an hour, keep it for a day at most and reheat it only once. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
No regulated allergen is listed for the usual UK form of these ingredients. May contain, depending on the product: Cereals containing gluten, Fish, Mustard, Tree nuts. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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