Chickpea and Mushroom Curry
Ingredients
- 1-2 tbsp olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 2 chillies finely chopped
- 1 thumb sized piece fresh ginger peeled and finely grated or copped
- 1 tsp turmeric
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp mustard seeds
- Salt - to taste
- 1 tin chopped tomatoes
- 1.5 400g tins coconut milk full fat
- 3 tbsp tomato puree
- 2 400g tins cooked chickpeas drained and rinsed
- 400 grams mushrooms (chestnut, portobello or button-style) sliced (make sure not to slice too thin)
- 100 grams spinach
- 1 lime juiced
For serving
- Rice
- Fresh coriander
- Fresh lime juice
Instructions
- Heat the oil in a large pan, then add the onion and saute for 5 minutes, before adding the garlic, ginger and chilli and cooking for another 2 minutes.
- Add the spices and salt and cook for another minute, stirring constantly. Add a splash of water if it gets dry.
- Add the mushrooms with a splash of water and cook for a few minutes.
- Pour in the tinned tomatoes, coconut milk, tomato puree, chickpeas and stir. Bring to the boil and leave to simmer for 10 minutes. Add any more salt to taste.
- Stir in the spinach until it has wilted, and then the lime juice. Serve with rice and fresh coriander and enjoy!