Recipes

Mushroom Curry with Spinach & Chickpeas

I know we tend to aren’t technically in fall, however, however I’m undoubtedly feeling a modification within the air. The mornings and evenings area unit commencing to feel tons cooler and that I like it! fall is my season, I like everything regarding it, well, perhaps not the terribly rainy days. however everything else, the colors the weather and therefore the food. I actually have already started thinking of warming, comfort foods and this mushroom curry with spinach and chickpeas are high of my list. There extremely is nothing sort of a steaming hot bowl of mushroom curry to heat the cockles.

As you will have seen in a number of my different posts we’ve been intake less and fewer meat. I wouldn’t go as a way to mention we tend to area unit feeder, we tend to area unit still intake some fish, however, we’ve weighed down our meat intake drastically over the last month approximately. And it’s not been that arduous, to be honest, well once you create meals that style sensible I believe that’s [*fr1] the battle. All our meat-free meals are tasty and principally healthy thus I’ve had no objections yet! This beautiful vegetable mushroom curry undoubtedly fits into that bracket! It’s conjointly accidentally vegetarian and gluten-free.

Ingredients

  • 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 chili 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 handful of coriander leaves to serve
  • lime wedges to serve

Instructions

  • Heat the oil in a large sauté pan. Add the onion and cook for 5 minutes over medium heat. The onions should be soft and golden.
  • Add the garlic, ginger, and chili 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.

Notes

  • 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 chili too if you want.
  • This recipe was roughly adapted from Jaime Oliver’s Curry

Nutrition

Calories: 438kcal

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