Methods 1) Heat the olive oil in a large pan. Add the onion and carrot and cook until tender, but not brown. 2) Add the garlic, ginger, chillis and spices, stir and cook for a further 2 minutes. 3) Add the almonds, cashews, kidney beans and water. Bring to the boil. 4) Transfer to a slow cooker and cook on low for 5-6 hours. After 4 hours stir and check that the curry isn't too dry. Add a little water if necessary. 5) Just before serving add the spinach and mix well. Serves 3.