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.
Spicy Pasanda Chickpea & Spinach Curry
Take your family on a flavour trip to the West Indies with this aromatic chickpea and coconut curry. Dished up with brown rice and broccoli and baby spinach for your greens. Smooth sailing!
Prep in 10
1/3 daily fibre
4 of 5 a day
Family classics
Serving size
Ingredients
- 200g brown rice (100% Brown Rice)
- 80g baby spinach
- 460g chickpeas (Chickpeas, water, salt)
- 4 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 2 pepper
- 1 head of broccoli
- 4cm fresh ginger
- 3 garlic clove
- 1 onion
- 200ml coconut milk (Coconut, Water)
- 200g passata (tomatoes, salt, citric acid)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
Nutritional Information
Calories: 580
Protein: 18g
Carbs: 62g
Fat: 20g
Spicy Pasanda Chickpea & Spinach Curry
Take your family on a flavour trip to the West Indies with this aromatic chickpea and coconut curry. Dished up with brown rice and broccoli and baby spinach for your greens. Smooth sailing!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a measuring jug, a large frying pan & a medium saucepan
Boil the rice
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Prep the veg
- Finely dice the onion. Finely grate the garlic and ginger
- Cut the peppers into 2cm squares. Drain and rinse the chickpeas
Simmer simmer
- Heat the large frying pan (we used the 30cm Hexclad Hybrid Pan) with 2 tbsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 3-5 mins, until softened
- Then, add the garlic, ginger and pasanda spice mix and cook for 1-2 mins. Add the stock, chickpeas, passata, coconut milk and 150ml water. Season with salt and pepper
- Simmer for 10-15 mins, until thickened
Meanwhile, boil the broccoli
- Cut the broccoli into florets
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the broccoli to the saucepan and boil for 3-4 mins, until cooked, then drain
Plate up
- Rinse the spinach, then stir through the curry to wilt
- Serve the curry into bowls, with the rice and broccoli alongside
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