Step 1

Heat oil in a large, heavy-based saucepan over medium heat. Add onion. Cook, stirring occasionally, for 4 to 5 minutes or until onion is tender. Add curry paste. Cook, stirring, for 1 minute or until fragrant.

Step 2

Add rice, stock, tomato and cauliflower. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 to 17 minutes or until rice is tender and liquid has absorbed.

Step 3

Add chickpeas, spinach and coriander. Season with pepper. Stir to combine. Stand, covered, for 5 minutes. Serve.