Mushroom, spinach and chickpea curry
1
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Fresh red chilli
1 whole, deseeded and finely chopped
Curry powder
1 tbs
Tomato paste
2 tsp
Swiss brown mushrooms
250 g, sliced
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Canned diced tomatoes
2 400g can, (2 x 400g cans)
Baby spinach
300 g
Fresh coriander
2 tbs, sprigs to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Serve curry sprinkled with sprigs of coriander.
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