Mushroom, Spinach &; Chickpea Curry
User Reviews
4.7
22 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
34 mins
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Total Time
44 mins
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Servings
4
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Course
Main Course
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Cuisine
Indian
Mushroom, Spinach &; Chickpea Curry
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A super tasty, fuss free Mushroom, Spinach and Chickpea Curry suitable for vegans.
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Ingredients
- 3 tbsp rapeseed oil
- 2 onion medium, finely diced
- 1 ginger or 3 crushed garlic cloves + 1 tbsp grated ginger, frozen, in block form
- 1 garlic or 3 crushed garlic cloves + 1 tbsp grated ginger, frozen, in block form
- 2 tbsp tandoori curry powder
- 420 g mushrooms sliced
- 1 x 400g chopped tomatoes tin
- 1 x 400g chickpeas in water, canned
- 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
22 reviews
Excellent
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