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Mushroom, Spinach &; Chickpea Curry
4.7 from 22 votes

Mushroom, Spinach &; Chickpea Curry

A super tasty, fuss free Mushroom, Spinach and Chickpea Curry suitable for vegans.

Prep Time
10 mins
Cook Time
34 mins
Total Time
44 mins
Servings: 4
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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).
  2. Add the curry powder and fry for a minute.
  3. Then add the mushrooms and fry until cooked through and any liquid evaporated.
  4. Add the chopped tomatoes, coconut milk and salt, bring to the boil and then reduce to a simmer for 15 minutes under a lid.
  5. Add the chickpeas and baby spinach and heat through for a few minutes until the leaves have wilted.
  6. Serve with rice, vegetable samosa and mango chutney. Enjoy!