Chickpea, Mushroom & Spinach Curry

Chickpea mushroom & spinach curry

Chickpea, Mushroom & Spinach Curry
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
27 min
Total Time
37 min
Prep Time
10 min
Cook Time
27 min
Total Time
37 min
Ingredients
  1. 3 Tbsp olive oil
  2. 2 onions, finely diced
  3. 2 cloves garlic, finely chopped
  4. 1 Tbsp grated ginger
  5. 2 Tbsp medium curry powder
  6. Pinch of dried crushed chillies
  7. 420g mushrooms, sliced
  8. 1 x 400g tin chopped tomatoes
  9. 1 x 400g tin cooked chickpeas
  10. 200g baby leaf spinach
  11. 175ml coconut milk
  12. Pinch of salt
Instructions
  1. Heat the oil in a large pan and gentle saute the onions, garlic and ginger. Stir regularly until the onions are soft and translucent (about 7-8 mins).
  2. Add the curry powder and crushed chillies and cook for a further minute.
  3. Add the mushrooms and cook until all of the liquid has evaporated.
  4. Add the coconut milk, tomatoes & salt and bring to the boil. Reduce the heat, place the lid on your pan and simmer for 15 minutes.
  5. Add the chickpeas and spinach and heat through for a few more minutes until the spinach leaves have wilted.
Adapted from Fab Food 4 All
Adapted from Fab Food 4 All
SharonSnowdon.com http://www.sharonsnowdon.com/

Click Here to Leave a Comment Below

Polly - August 17, 2016

This looks lush! Will have to try this. I love “September is the new January”. That sort of back to school feeling, new year, new opportunities.

Reply
Leave a Reply: