Chickpea, Mushroom & Spinach Curry
Chickpea, Mushroom & Spinach Curry
2016-08-17 14:55:31
Serves 4
Prep Time
10 min
Cook Time
27 min
Total Time
37 min
Ingredients
- 3 Tbsp olive oil
- 2 onions, finely diced
- 2 cloves garlic, finely chopped
- 1 Tbsp grated ginger
- 2 Tbsp medium curry powder
- Pinch of dried crushed chillies
- 420g mushrooms, sliced
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin cooked chickpeas
- 200g baby leaf spinach
- 175ml coconut milk
- Pinch of salt
Instructions
- 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).
- Add the curry powder and crushed chillies and cook for a further minute.
- Add the mushrooms and cook until all of the liquid has evaporated.
- 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.
- 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/
