Chickpea and Spinach Curry

A simple, spiced curry with chickpeas and spinach in a tomato sauce.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): canned baked beans.

Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Finely chop the red onion. Dissolve the chicken stock cube in 200ml of boiling water. Measure out 150g of long grain rice and set aside.
2. Place the rice in a pan with 400ml of water, a pinch of salt, and bring to the boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and leave to steam for a further 5 minutes. Fluff with a fork and set aside.
3. Heat 1 tbsp of vegetable oil in a large pan over medium heat. Add the chopped red onion and cook for 5 minutes, until softened and translucent. Season with salt and pepper.
4. Add the chopped tomatoes and 1 tsp of curry powder to the pan. Stir well and cook for 5 minutes, until the mixture thickens slightly. Taste and adjust the seasoning if needed.
5. Drain and rinse the tin of chickpeas, then add them to the pan along with the drained baked beans. Stir well and cook for 5 minutes, until the mixture is well combined.
6. Pour in the dissolved chicken stock and bring the mixture to a simmer. Reduce the heat to low, cover, and simmer for 10 minutes, until the flavours have melded together.
7. Add the spinach to the pan and stir well. Cook for 2-3 minutes, until the spinach has wilted and the mixture is heated through. Taste and adjust the seasoning if needed.
8. Divide the cooked rice among four serving bowls and top with the chickpea and spinach curry. Serve immediately.

Tips

• To make this recipe cheaper, swap the chicken stock cube for vegetable stock and use canned chickpeas instead of dried.
• To batch-cook and portion this recipe for the week, cook the rice and curry separately, then combine and portion into airtight containers.
• Cool the rice and curry within 1‑2 hours before refrigerating.
• Cooked rice should be eaten within 1 day.
• Store in the fridge for up to 2 days or freeze for up to 3 months.
• To reheat this recipe safely, transfer the portions to a microwave‑safe dish, cover with a damp paper towel, and microwave on high for 2‑3 minutes, until steaming hot throughout.
• Stir well before serving.
• Reheat only once, until steaming hot throughout.
• If frozen, defrost in the fridge and eat within 24 hours.
• Eat fridge leftovers within 48 hours.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Red onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Chicken stock cubes · about 90g left
  Keeps for months in the cupboard once sealed. Use it in: Lentil and vegetable soup, Spaghetti Bolognese, One-Pot Creamy Tomato & Lentil Pasta.
• Spinach · about 800g left
  Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Creamy Lentil & Spinach, Shakshuka, Tuna Nicoise Salad.
• Long Grain Rice · about 850g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).