Heat the oil in a large non-stick pan that has a lid, then fry the onion, garlic and curry paste until the onion is soft.
Add the stock, rice, chickpeas and raisins. Stir to stop the rice clumping. Cover and bring to the boil. Reduce the heat and simmer for 15 minutes or until the liquid has been absorbed and the rice is tender. You may need to add a bit of water if the liquid is absorbed and the rice is not properly cooked.
Mix in the spinach and fluff up the rice with a fork.
Add in some nuts if you like that sort of thing – cashews work well.
Quite nice served with pita bread and natural vegan yoghurt.