Chestnut mushroom, spinach and chickpea curry

Sign up today
Get access to 1,000s of recipes
Join Weight Watchers today and gain full access to all of our recipes and meal plans. 
See our plans
Total Time:

Surprisingly filling and super tasty, this veggie fakeaway may just become your go-to curry

  • 4 spray(s) Calorie controlled cooking spray
  • 1 medium Onion(s), finely chopped
  • 2 clove(s) Garlic, crushed
  • 1 inch slice(s) Root Ginger, peeled and grated
  • 1 individual Chilli, Green or Red, use red, deseeded and finely chopped
  • 1 teaspoons, level Cumin seeds
  • 1 teaspoons, level Fennel Seeds
  • 2 teaspoons, level Garam Masala
  • 1 teaspoons Turmeric, ground
  • 1 teaspoons Paprika, smoked
  • 1 1/2 teaspoons, level Tomato Purèe
  • 250 g Mushrooms, chestnut, cleaned and sliced
  • 1 can(s), large, drained Chick Peas, cooked, drained and rinsed
  • 2 can(s), large Tinned Tomatoes
  • 260 g Spinach, baby leaf
  • 2 sprig(s) Coriander, fresh, to serve

Mist a large pan with cooking spray. Add the onion and cook for 3-4 minutes until beginning to soften, then add the garlic, ginger and chilli. Cook for another minute, add the spices and tomato purée, then cook for 2 minutes until fragrant.

Add the mushrooms to the pan and sauté for 3-4 minutes until they begin to colour. Stir in the chickpeas and tomatoes, and bring to a boil. Simmer gently for 12-15 minutes, until the sauce has thickened slightly. Stir through the spinach to wilt.

Serve the curry with the naan breads, and garnished with a few sprigs of coriander.

Start eating better than ever!