Chickpea & Spinach Curry (V)

This incredibly tasty curry is quick and easy to make. Serve with fluffy rice for a filling and healthy meal.

  • Easy
  • Serves 4
  • 20 mins


  • 2 tbsp curry paste
  • 1 onion chopped
  • 400g of chopped tomatoes (tinned or fresh)
  • 50g Buchanan’s ground almonds
  • 75g Buchanan’s cashew nuts
  • 250g Buchanan’s chickpeas (cooked)
  • 250g spinach, washedBuchanan’s long-grain rice (to serve)


  1. Heat the curry paste in a large non-stick frying pan until it begins to split.
  2. Add the chopped onion and soften. Then add chopped tomatoes and simmer until sauce reduces.
  3. Add the Buchanan's cooked chickpeas, cashew nuts and ground almonds, season to taste and simmer for 1 minute.
  4. Remove from heat and add the spinach, the heat will wilt the spinach. Season to taste again if needed and serve with Buchanan's long- grain rice.