Recipes /

Spinach, Mushroom & Chickpea CurrySpinach, Mushroom & Chickpea Curry

A vibrant, colourful curry that will burst with flavour in your mouth.

Ingredients

2 tsp (10ml) vegetable oil1 medium yellow or red onion, finely chopped3 cloves garlic, minced1 thumb sized piece of ginger, peeled, minced2 cups (480g) cooked chickpeas*250g mushrooms, thinly sliced (about 15 small mushrooms)1 Tbsp (7g) curry powder1/2 tsp paprika powder1 can (400ml) coconut milk1 red bell pepper, cut into thin slices4 handfuls (about 100g) baby spinach10-15 cherry tomatoes, slicedSalt and pepper to taste

Instructions

Add oil, onion, garlic, ginger to a large pot on high heat and sauté for 3 minutes. Add splashes of water to prevent burning and to deglaze the pot as needed.
Add the chickpeas and mushrooms to the pot and cook for 5 minutes. Add the curry and paprika powder and sauté for one minute longer.
Add the coconut milk, bell peppers, salt and pepper, and cook for another 5 minutes.
Add the spinach and tomatoes at the end, stir, and remove from heat. Serve with rice or naan, and garnish with chili flakes and lemon wedges.