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Mushroom & Spinach Curry

Janis Garcia
This earthy mushroom curry is as satisfying to your taste buds as it is to your tummy!
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Course Dinner
Cuisine Asian
Calories 1158 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tbsp cardamom
  • 1 tbsp ground coriander
  • 2 tsp cumin
  • 1 tsp dry mustard
  • 1 tsp turmeric
  • 1 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 1/2 tsp black pepper
  • 2-3 chopped tomatoes
  • 1 can full fat coconut milk
  • 1 can chickpeas drained & rinsed
  • 1/2 lb mushrooms cleaned & sliced
  • 4 oz spinach leaves
  • 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, and spices. Stir & cook 3 minutes more. Add water if too dry.
  • Add mushrooms, a splash of water and stir till covered with spices.
  • Add tomatoes and chickpeas, stir and simmer for 5 minutes. Add coconut milk, stir and simmer for 5 more minutes.
  • Add the spinach & cook till just wilted. Can serve over rice, with slices of lime and sprinkle with fresh cilantro

Nutrition

Calories: 1158kcalCarbohydrates: 66gProtein: 23gFat: 101gSaturated Fat: 75gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 1386mgPotassium: 3294mgFiber: 19gSugar: 18gVitamin A: 13608IUVitamin C: 84mgCalcium: 369mgIron: 24mg
Keyword mushroom, spinach, tomatoes
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