I know we are not technically in Autumn yet, but I’m definitely feeling a change in the air. The mornings and evenings are starting to feel a lot cooler and I like it! Autumn is my season, I love everything about it, well, maybe not the very rainy days. But everything else, the colours the weather and the food. I have already started thinking of warming, comfort foods and this mushroom curry with spinach and chickpeas is top of my list. There really is nothing like a steaming hot bowl of mushroom curry to warm the cockles.
As you may have seen in some of my other posts we’ve been eating less and less meat. I wouldn’t go as far to say we are vegetarian, we are still eating some fish, but we have cut down our meat intake drastically over the last month or so. And it’s not been that hard to be honest, well once you make meals that taste good I think that is half the battle. All our meat-free meals have been tasty and mostly healthy so I’ve had no objections yet! This lovely veggie mushroom curry definitely fits into that bracket! It’s also accidentally vegan and gluten-free.
This mushroom curry is rich and creamy and really easy to make, perfect for a nice midweek meal. It’s mild enough that the kids will dig it too but it still has a nice little kick. You can add more or less chilli to suit your own taste. I’ve used a mixture of chestnut and portobello mushrooms for this which gives the curry more flavour and a nice meaty texture. To make this nice and creamy I used full fat coconut milk but feel free to use low fat coconut milk if you wish, but be aware it may not be as thick and creamy. The chickpeas I added for some bite and protein and spinach to get those greens in. I usually serve this with basmati rice, coriander leaves, lime wedges and extra slices of red chilli, when I’m feeling braver!
Mushroomy Curry with Spinach & Chickpeas
Deliciously creamy and meaty this mushroom curry is perfect for a chilly Autumn evening.
- 1 tbs olive oil
- 1 brown onion sliced
- 2 fat cloves of garlic minced
- 1 x 5cm piece of ginger peeled and finely grated
- 1 red chilli pepper seeds and pith removed, then chopped finely
- 1 heaped tsp ground fenugreek
- 1 heaped tsp turmeric
- 1 heaped tsp medium curry powder
- 1 tsp yellow mustard seeds
- 1 x 400g can of chopped tomatoes
- 1 x 400g can coconut milk
- 1 x 400 g can of chickpeas drained and rinsed
- 450 g mushrooms, chestnut and portobello wiped clean and sliced thickly
- 100 g baby spinach leaves
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 1 small handfull coriander leaves to serve
- lime wedges to serve
Heat the oil in a large sauté pan. Add the onion and cook for 5 minutes over a medium heat. The onions should be soft and golden.
Add the garlic, ginger and chilli and cook for another 2 minutes. Stir in the spices and cook for 1 minutes until to can smell them. Add a splash of water if it gets too dry.
Now add the mushrooms and a splash of water stir until the mushrooms are covered in the spices. Season with the salt and pepper.
Pour in the can of tomatoes and add the chickpeas, stir and leave to simmer for 5 minutes. Then add the coconut milk, stir and leave to simmer gently for another 5 minutes.
Add the spinach. As soon as the spinach has wilted the curry is ready. Serve immediately with basmati rice (white or brown), lime wedges and some coriander leaves.
* Calories are approximate and do not include rice
** This recipe was roughly adapted from Jaime Oliver’s Curry