Mushroomy Curry with Spinach & Chickpeas
Deliciously creamy and meaty this mushroom curry is perfect for a chilly Autumn evening.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 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 curry is deliberately mild to suit children's taste buds. If you want a spicier curry then increase the curry powder to two heaped teaspoons. You could add more chilli too if you want.
- This recipe was roughly adapted from Jaime Oliver's Curry