The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chickpea Bhuna Curry with Brown Rice & Toasted Almonds
This speedy curry is perfect for busy weeknights. Chunky chickpeas get special treatment with a bhuna spice blend of coriander, fenugreek and cumin. Add colourful veg for vibrance. Then serve with rice and a sprinkle of flaked almonds for crunch.
Ready in 20
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 40g baby spinach
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp bhuna spice blend (Mustard) (Coriander, Cumin, Mustard Powder, Fennel Seed, Fenugreek, Chilli Powder, Onion, Garlic, Ginger)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 110g baby tomatoes
- 230g chickpeas (Chickpeas, water, salt)
- 1 pepper
- 1 onion
- 10g flaked almonds (Nuts)
Nutritional Information
Calories: 551
Protein: 18g
Carbs: 53g
Fat: 20g
Ingredients
- 1 handful of fresh coriander (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 pepper (use half)
- 40g baby spinach (use half)
- 110g baby tomatoes (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 10g flaked almonds (use half) (Nuts)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 tbsp bhuna spice blend (use half) (Mustard) (Coriander, Cumin, Mustard Powder, Fennel Seed, Fenugreek, Chilli Powder, Onion, Garlic, Ginger)
- 1 onion (use half)
Nutritional Information
Calories: 551
Protein: 18g
Carbs: 53g
Fat: 20g
Chickpea Bhuna Curry with Brown Rice & Toasted Almonds
This speedy curry is perfect for busy weeknights. Chunky chickpeas get special treatment with a bhuna spice blend of coriander, fenugreek and cumin. Add colourful veg for vibrance. Then serve with rice and a sprinkle of flaked almonds for crunch.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a measuring jug & a sieve
Toast the almonds
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, until golden brown. Remove from the pan and set aside
Prep & soften the veg
- Finely slice the onion. Dice the pepper into 2cm chunks
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper
Simmer the curry
- Meanwhile, drain and rinse the chickpeas. Halve the tomatoes
- Add the ginger & garlic paste, tomatoes, curry powder and bhuna spice to the pan. Cook for 1 min, then add the passata, chickpeas, yoghurt and 150ml water (75ml for 1 person). Simmer for 4-5 mins, until the sauce thickens
- Roughly chop the coriander. Rinse the spinach
- Stir in the spinach and half the coriander into the curry in the final 1-2 mins and simmer until wilted. Season to taste with salt and pepper
Cook the rice
- Heat the medium frying pan on medium heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt
Plate up
- Share the chickpea curry between bowls, with the rice alongside. Sprinkle with the toasted almonds and remaining coriander to finish
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