The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chickpea, Beetroot & Spinach Curry
Nutritious beetroot and full-of-fibre chickpeas are powerhouse ingredients in this quick curry. Stir in a handful of spinach for added vitamin K. Tikka spices and chilli flakes for warmth. Coconut milk for creaminess. Brown rice on the side to soak up all the goodness.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 3 garlic clove
- 460g chickpeas (Chickpeas, water, salt)
- 80g baby spinach
- 200ml coconut milk (Coconut, Water)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 onion
- 160g brown rice (brown rice (100%))
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 handful of fresh coriander
- 3 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 600g raw beetroot
- 1 tsp chilli flakes
Nutritional Information
Calories: 565
Protein: 18g
Carbs: 57g
Fat: 20g
Chickpea, Beetroot & Spinach Curry
Nutritious beetroot and full-of-fibre chickpeas are powerhouse ingredients in this quick curry. Stir in a handful of spinach for added vitamin K. Tikka spices and chilli flakes for warmth. Coconut milk for creaminess. Brown rice on the side to soak up all the goodness.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Trim, peel and cut the beetroot into 2cm cubes. Place onto a lined baking tray and roast in the oven for 25-30 mins, until soft. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely slice the onion. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the onion and cook for 3-4 mins, until softened. Finely chop or crush the garlic. Drain and rinse the chickpeas. Add the garlic, curry powder, tikka paste and chilli flakes (to taste) to the onion pan. Cook for 1 min, then add the chickpeas, chopped tomatoes and coconut milk. Bring to a boil, then simmer for 8-10 mins, until thickened.
- Roughly chop the coriander. Once the beetroot is soft, stir the beetroot, spinach and half the coriander into the curry. Season well with sea salt and black pepper and simmer until the spinach has wilted.
- Serve the curry in bowls alongside the rice. Garnish with the remaining coriander (to taste).
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