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Mushoom, spinach and chickpea curry

Mushroom, spinach and chickpea curry

Points® value
Total Time
35 min
10 min
25 min


Brown onion

1 medium, finely chopped


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)


  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.


TIPS: You can use any type of mushroom for this recipe or a mixture such as button, flat, Portobello or king oyster. VARIATION: Swap mushrooms for eggplant, cut into 3cm chunks.