Chickpea and Spinach Curry with Rice
A vegan lunch for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 609 kcal, 27g protein, 112g carbs, 8g fat and 18g fibre per serving (approximate)
- About 20 minutes, preparation and cooking
- Estimated cost £1.49–£2.29 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
- ¾ of a standard tin of chickpeas, drained
- 3 generous handfuls baby spinach (about 100g)
- ½ of a standard tin of tomatoes
- 80g brown rice (dry weight)
- 2 tsp curry powder
Method
- Drain and rinse chickpeas.
- Heat a large pan over medium heat.
- Stir in curry powder, 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: Celery, Mustard. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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