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 & Spinach Tikka Curry with Brown Rice & Pickled Onion Salsa
In this easy weeknight recipe, you'll whip up a warming bowl of tikka-flavoured chickpeas. Stir in creamed coconut to make it extra comforting, then add a handful of spinach for a hit of colour. Pair with nutty brown rice and sprinkle over coriander salsa for zing.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 80g baby spinach
- 80g creamed coconut
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 2 tbsp ground almonds (Nuts)
- 2 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)
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 460g chickpeas (Chickpeas, water, salt)
- 240g chestnut mushrooms
- 1 unwaxed lime
- 1 handful of fresh coriander
- 2 onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 603
Protein: 16g
Carbs: 58g
Fat: 25g
Chickpea & Spinach Tikka Curry with Brown Rice & Pickled Onion Salsa
In this easy weeknight recipe, you'll whip up a warming bowl of tikka-flavoured chickpeas. Stir in creamed coconut to make it extra comforting, then add a handful of spinach for a hit of colour. Pair with nutty brown rice and sprinkle over coriander salsa for zing.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out another large saucepan, a small bowl, a sieve & a measuring jug
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Make the pickled onion salsa
- Meanwhile, finely slice 1 onion. Roughly chop the coriander
- In the small bowl, combine the sliced onion, half the coriander, the juice from the lime a pinch of salt and 1 tsp oil. Set aside to pickle
Soften the mushrooms
- Quarter the mushrooms
- Heat the other large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 5 mins, until golden
- Roughly dice the remaining onion
Build the dish
- Drain and rinse the chickpeas, then add to the pan along with the ginger paste and diced onion
- Cook for 3 mins, then add the tikka paste and ground almonds
- Cook for 30 secs, then add the chopped tomatoes, creamed coconut and 300ml water
- Bring to a boil to dissolve the coconut, then simmer for 10 mins, until slightly thickened. Add a splash of water if it becomes too dry. Season with salt and pepper
Plate up
- Rinse the spinach
- Stir the spinach through the curry in the final 1-2 mins, until wilted
- Serve the chickpea tikka into bowls, with the rice alongside. Top with the pickled onion salsa and sprinkle with the remaining coriander
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