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Rinse, drain and cook rice according to package instructions. Drain and set aside.
Heat olive oil in a fry pan over medium heat. Add the onion and sauté for 2-3 minutes, stirring continuously. Add the garlic and sauté for a further minute.
Stir in the curry paste for 30 seconds or until fragrant. Add the coconut milk, water, chickpeas, peas, salt and pepper and mix well. Reduce heat to low, cover and cook for 10 minutes, stirring continuously.
Remove the lid and cook uncovered for 5 minutes. Stir in the spinach and cook for 1 minute, or until the spinach has wilted.
Serve hot with rice and optionally naan bread. Garnish with parsley and enjoy! Store in the fridge for 3-4 days.