Step 1 Set a large saucepan (that has a lid) over medium heat. Add olive oil; heat. Add onion, celery and carrot to pan; cook, stirring, for 5 minutes, or until onion softens. Add garlic and curry powder to pan; cook, stirring, for 1 more minute, or until fragrant.
Step 2 Add rice to saucepan; stir to coat grains in oil. Add vegetable stock with 1 cup water and bring to the boil. Reduce heat to low. Cover pan and simmer, without stirring, for 12 minutes, or until rice absorbs most of the liquid.
Step 3 Add thawed peas to saucepan with reserved cooked meatballs. Cover pan; simmer for 3 more minutes. Remove covered pan from heat and leave to steam for another 2–3 minutes, or until rice has absorbed all liquid.
Step 4 Fluff rice with a fork. Add baby spinach and currants to rice-meatball mixture in pan; season with black pepper.
Step 5 Divide spiced pilaf among serving plates, garnish with parsley leaves and serve.