Chickpea & Spinach Curry (V)

A spicy low calorie, vegan Indian dish.

  • Easy
  • Serves 4
  • 20 mins


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


  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 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.