Curried chickpea and spinach soup

4 cups fresh spinach, chopped
1 red pepper, chopped
1 carrot, chopped
1 large onion, chopped
2 tablespoons curry paste
4 cups chicken broth
1-2 cups cooked basmati rice
plain yogurt

Cook onion, carrot and pepper in oil until soft. Add curry paste and cook for 5 minutes. Add broth, chickpeas and spinach and bring to a boil. Divide rice between boils, pour on soup and top with a scoop of yogurt.

Served with chicken samosas, mango pickle and chutney.