Creamy Chickpea, Tomato & Spinach Curry
with Buttered-Cashew Rice, Garlic Naan & Yoghurt
- Milk
- Gluten
- Wheat
- Tree Nuts
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Sesame
- Milk
- Peanuts
This golden bowl of goodness has everything you need to feel cosy and satisfied, with chickpeas and veggies cooked in a creamy, mildly spiced sauce plus a cooling mint yoghurt to finish it off.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1
tomato
1 tin
chickpeas
1 packet
garlic paste
1 packet
tomato paste
1 packet
mild curry paste
1 packet
thickened cream
(Contains: Milk)
1 bag
baby spinach leaves
2
naan bread
(Contains: Gluten, Wheat, Milk May be present: Sesame, Soy)
1 packet
roasted cashews
(Contains: Tree Nuts May be present: Milk, Peanuts, Sesame, Soy)
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains: Milk)
1 packet
Tamarind Chutney
(Contains: Soy)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
½ tsp
brown sugar
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Utensils
Cooking Steps
• In a medium saucepan, heat 1/2 the butter with a dash of olive oil over medium heat. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• When the rice has 10 minutes remaining, roughly chop tomato. Drain chickpeas. • In a small heatproof bowl, combine 1/2 the garlic paste and a drizzle of olive oil. • Microwave, in 10 second bursts, until fragrant. Season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add tomato, chickpeas, tomato paste (see ingredients), mild curry paste, Mumbai spice blend and the remaining garlic paste and butter, cook stirring, until softened and fragrant, 3-4 minutes.
• Reduce heat to medium and stir in thickened cream, the water (for the curry) and the brown sugar, cook until combined and slightly reduced, 1-2 minutes. • Add baby spinach leaves, cook, stirring, until slightly wilted, 1 minute. Season.
• Meanwhile, preheat grill to high. Brush garlic oil over one side of the naan. • Place naan directly on an oven wire rack and bake until golden, 3-5 minutes.
• To the rice, add roasted cashew nuts, stirring to combine. • Divide buttered-cashew rice between bowls. • Spoon over creamy chickpea, tomato and spinach curry. • Top with Greek style yoghurt. Serve with garlic naan. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy, mildly spiced curry earned plenty of praise for its aromatic Indian-inspired flavours, with the garlic naan and cashew rice standing out as highlights. Some found the overall dish a touch rich or heavy, while others felt it leaned slightly bland.
- Ease of prep: Most found this a quick and straightforward cook, with several noting it comes together easily on a weeknight.
- Suggestions: Saltiness was a recurring concern — reducing or balancing the curry paste may help. A few customers boosted the dish by adding extra vegetables like mushrooms, capsicum, or roast sweet potato, and one suggested omitting the cream to let the spice flavours shine through more clearly.
- Leftovers: Several customers enjoyed this the next day for lunch, noting it reheats well and portions are generous enough to stretch further.
- Portions: Most found the serves satisfying and filling; a couple noted one naan per person was plenty, and one suggested a little more rice would be welcome.
