1red chilli pepperseeds and pith removed, then chopped finely
1heaped tspground fenugreek
1heaped tspmedium curry powder
1tspyellow mustard seeds
1 x 400gcan of chopped tomatoes
1 x 400gcan coconut milk
1 x 400gcan of chickpeasdrained and rinsed
450gmushrooms, chestnut and portobellowiped clean and sliced thickly
100gbaby spinach leaves
¼tspcracked black pepper
1 small handful of coriander/cilantro 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 minute 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.
Mushrooms - I use a mixture of chestnut/brown mushrooms and Portobello mushrooms for this curry. Chestnut mushrooms have more flavour than white mushrooms and portobello mushrooms are nice and meaty when cooked.
Coconut Milk - I use full-fat coconut milk for this recipe, if you are avoiding coconut products then some readers have had success using almond milk and then thickening the sauce with a cornstarch/cornflour slurry.
Heat - 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.
Nutritional Information - is approximate it is calculated using an online nutrition tool and does not include rice.
Recipe Inspiration - This recipe was roughly adapted from Jaime Oliver's Curry