Mushroom, spinach and chickpea curry

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

chickpeas, canned, rinsed, drained

1 g, (1x400g can)

canned diced tomatoes

800 g, (2x400g cans)

baby spinach leaves

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.

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