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Overhead photo of chickpea and spinach curry over rice AI-generated image, for illustration only.
NeverFeeds AU Recipes

Chickpea & Spinach Curry

with Rice

Vegetarian 🌱 Vegan ⏱ 25–30 min Easy Medium saucepan · Large frying pan

A proper pantry-staple curry — a tin of chickpeas, a tin of coconut milk, our own curry blend, and a handful of spinach wilted in at the end. Vegan as written, and quick enough for any night of the week.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking.

Method

  1. Cook the rice

    Bring the water to the boil in a saucepan, stir in the rice, cover and drop the heat to low. Simmer 7–8 minutes, then turn the heat off completely and leave it covered for another 10 minutes to steam.

  2. Start the curry

    Finely chop the onion and garlic, and grate the ginger. Heat a drizzle of oil in a frying pan over medium heat and cook the onion until softened, 3–4 minutes. Add the garlic, ginger and curry blend, and cook until fragrant, 1 minute.

  3. Simmer

    Stir in the tomato paste, then add the chickpeas and coconut milk. Simmer on low for 8–10 minutes until slightly thickened, stirring occasionally.

  4. Wilt the spinach

    Stir the spinach through and cook just until it wilts, 1–2 minutes. Season to taste.

  5. Serve

    Divide the rice between bowls and spoon the curry over the top.

NeverFeeds Curry Blend: the same mix from our curry-spiced chicken and the cauliflower bowl — this one's fully plant-based as written, so it's a good one to keep in the regular rotation.