Mushroomy Curry with Spinach & Chickpeas

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Mushroomy Curry with Spinach & Chickpeas

Made this wonderful recipe this weekend and enjoyed it very much! Simple and delicious — thank you for sharing it 🙂

Ingredients

• 1/4 tsp cracked black pepper
• 1 small handfull coriander leaves to serve
• lime wedges to serve
• 1 tbs olive oil
• 1 brown onion sliced
• 2 fat cloves of garlic minced
• 450 g mushrooms, chestnut and portobello wiped clean and sliced thickly
• 100 g baby spinach leaves
• 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 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 x 400 g can of chickpeas drained and rinsed
• 1/2 tsp sea salt

Instructions

1. Frist, 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.
2. Then Add the garlic, ginger and chilli and cook for another 2 minutes. 
3. Next, Stir in the spices and cook for 1 minutes until to can smell them. Add a splash of water if it gets too dry.
4. Now add the mushrooms and a splash of water stir until the mushrooms are covered in the spices. Season with the salt and pepper.
5. Then Pour in the can of tomatoes and add the chickpeas, stir and leave to simmer for 5 minutes. 
6. add the coconut milk, stir and leave to simmer gently for another 5 minutes. 
7. Add the spinach. As soon as the spinach has wilted the curry is ready. 
8. Then Serve immediately with basmati rice (white or brown), lime wedges and some coriander leaves.
9. Enjoy It !

Recipes adapted from :   dreamstime.com