Mushroom, Spinach &; Chickpea Curry
User Reviews
4.7
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
44 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Indian
Mushroom, Spinach &; Chickpea Curry
Report
A super tasty, fuss free Mushroom, Spinach and Chickpea Curry suitable for vegans.
Share:
Ingredients
- 3 tbsp rapeseed oil
- 2 onions medium, finely diced
- 1 Frozen ginger & garlic block or 3 crushed garlic cloves + 1 tbsp grated ginger
- 2 tbsp Tandoori curry powder
- 420 g mushrooms sliced
- 1 x 400g tin chopped tomatoes
- 1 x 400g Tin chickpeas in water
- 240 g baby spinach
- 175 ml coconut milk made with 3 tbsp coconut milk powder & 175 mls warm water
- 2 Pinches salt
Instructions
- Heat the oil in a pan, add the onions and ginger/garlic and fry on a low to medium heat until the onions are golden, stirring occassionally (about 10 minutes).
- Add the curry powder and fry for a minute.
- Then add the mushrooms and fry until cooked through and any liquid evaporated.
- Add the chopped tomatoes, coconut milk and salt, bring to the boil and then reduce to a simmer for 15 minutes under a lid.
- Add the chickpeas and baby spinach and heat through for a few minutes until the leaves have wilted.
- Serve with rice, vegetable samosa and mango chutney. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
Other Recipes
You'll Also Love
Instant Pot Chana Saag - Chickpea Spinach Curry Instant Pot
Indian, Vegan, gluten-free
4.9
(45 reviews)
