SHIFT Grub
Chickpea and spinach curry with rice
Chickpea and spinach curry with rice. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 240g chickpeas, canned, drained
- 400g tinned chopped tomatoes
- 120g spinach
- 40g medium curry paste
- 120g basmati rice, dry
- 5ml olive oil
Equipment
- hob
- two saucepans, one with lid
- spoon
- sieve or colander
- two bowls
- kitchen scales
Method
- Start the measured dry rice in a saucepan, following the water quantity and cooking time on its packet. Keep it covered briefly while finishing the curry and serve immediately.
- Heat the oil gently in a non-stick pan. Stir in the curry paste for the time on its label; add the chopped tomatoes, bring to a simmer and cook for 5 minutes. Stir and lower the heat if it catches.
- Add drained and rinsed canned chickpeas and simmer for another 5 minutes, until steaming hot. Wash the spinach and stir it in until fully wilted. If the paste label requires longer cooking, allow the extra time.
- Divide the freshly cooked rice and curry between two bowls. This method uses ready-cooked chickpeas, not dry ones.
Estimated nutrition
| Energy | 484.3 kcal |
|---|---|
| Protein | 19.6 g |
| Carbohydrate | 82.2 g |
| Fat | 11 g |
| Fibre | 12.7 g |
| Saturates | Not available |
Ingredient-by-ingredient CoFID 2021 or explicitly named UK product-label calculation. Per serving; unrounded decimal inputs, final values rounded to 0.1. Traces treated as zero; N/blank retained as unknown, never zero-filled. Estimated nutrition: ingredient source arithmetic checked. Independent human editorial review waived by the owner; no physical cooking, timing or clinical validation.
Allergens and product labels
- mustard (may be in curry paste; check the exact jar)
Food safety and storage
- Check all ingredient labels for allergens and use-by dates. Substitutions change nutrition and allergens; these recipes do not guarantee allergy suitability.
- Wash hands, utensils and surfaces; wash fresh produce unless labelled ready washed. Keep ready-to-eat food separate from raw meat.
- Cool any leftover rice quickly, ideally within 1 hour. Refrigerate at 0–5°C and use within 24 hours of cooking. Do not leave rice in a pan at room temperature.
- Reheat once until steaming hot throughout and eat immediately; stir to distribute heat.
Author estimates; no physical cooking or timing trial. Packet instructions and doneness govern.