CR Kitchen: Vegan Chickpea Curry Recipe

CR Kitchen With Riviana: Vegan Chickpea Curry

CR Kitchen With Riviana: Vegan Chickpea Curry

Vegan Chickpea and Tomato Curry

This recipe is suitable for both vegetarians and vegans.

Approximate cooking time: 30 minutes

Serves: 10


1 Tbsp oil

2 large onions

2 Tbsps ginger

3 Tbsps curry paste (adjust for hotness)

4 cups chickpeas

1.5kg tomato diced (canned)

1 lemon – juice and zest

1 vegetable stock cube

500g spinach


  1. Heat oil in pan and add onion, ginger and curry paste cooking until onions are soft
  2. Add in chicken peas & tomato
  3. Add juice and zest of lemon and vegetable stock cube
  4. Stir in spinach and season to taste
  5. Serve with rice and yogurt


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To find out more about Dr. Karen Abbey click here


This recipe was made using Riviana Chickpeas, a great idea for adding protein and fibre into a any meal plan. CR is partnered with Bidfood to bring our Members a range of quality foodservice brands at preferred Member pricing. To see what else Dr. Karen Abbey got up to using chickpeas watch the video above.

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