Mushroom Curry with Spinach and Chickpeas

Mushroom Curry with Spinach and Chickpeas

mushroom curry

Mushroom Curry with Spinach and Chickpeas

This earthy mushroom curry is as satisfying to your taste buds as it is to your tummy!
Course Dinner
Cuisine Asian

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1 inch ginger, peeled and grated
  • 1 red chili pepper seeds and pith removed, then chopped finely
  • 1 heaped tsp ground fenugreek
  • 1 heaped tsp turmeric
  • 1 heaped tsp curry powder
  • 1 tsp yellow mustard seeds
  • 2-3 chopped tomatoes
  • 1 can full fat coconut milk
  • 1 can chickpeas drained & rinsed
  • 1/2 lb mushrooms wiped clean & sliced thickly
  • 4 oz spinach leaves
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 small handful cilantro leaves to serve
  • lime wedges to serve

Instructions
 

  • Heat oil in a large pan Add onion, cook till soft & golden over medium heat. Add garlic, ginger, chili & cook 2 more minutes. Stir & cook 1 minute more. Add water if too dry.
  • Add mushrooms, a splash of water and stir till covered with spices. Season with salt & pepper.
  • Add tomatoes and chickpeas, stir and simmer for 5 minutes. Add coconut milk, stir and simmer for 5 more minutes.
  • Add the spinach. As soon as it's wilted it's ready! Can serve with basmati rice, lime wedges & cilantro leaves.
Keyword cherry tomatoes, green onions, mushroom, spinach
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