Mushroom, spinach and chickpea curry
1 medium, finely chopped
2 clove(s), crushed
2 tsp, finely grated
fresh red chilli
1 whole, deseeded and finely chopped
swiss brown mushrooms
250 g, sliced
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1x400g can)
canned diced tomatoes
2 can(s), (2x400g cans)
baby spinach leaves
2 tbs, sprigs to serve
1 x 3 second spray(s)
- Lightly spray a large saucepan with oil. Add onion and cook for 3-4 minutes or until beginning to soften, then add the garlic, ginger and chilli. Cook for another minute, add curry powder and tomato paste, then cook for 2 minutes or until fragrant.
- Add mushrooms to pan and cook for 3-4 minutes until they begin to colour. Stir in chickpeas and tomatoes, and bring to the boil. Simmer gently for 12-15 minutes or until sauce has thickened slightly. Stir through spinach until wilted.
- Serve curry sprinkled with sprigs of coriander.