Chestnut mushroom, spinach & chickpea curry

Name: Chestnut mushroom, spinach & chickpea curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 spray(s) Calorie controlled cooking spray; 1 medium Onion 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 teaspoon(s), level Cumin seeds; 1 teaspoon(s), level Fennel Seeds; 2 teaspoon(s), level Garam Masala; 1 teaspoon(s) Turmeric ground; 1 teaspoon(s) Paprika smoked; 1.5 teaspoon(s), level Tomato Purèe; 250 g Mushrooms chestnut, cleaned and sliced; 1 can(s), large, drained Chickpeas, cooked drained and rinsed; 2 can(s), large Tinned Tomatoes; 260 g Spinach baby leaf; 2 sprig(s) Coriander, fresh to serve; 4 individual WW Garlic & Coriander Mini Naans

Points® value

Total Time

35 min

Prep

10 min

Cook

25 min

Serves

Difficulty

Easy

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

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Root Ginger

1 inch slice(s), peeled and grated

Chilli, green or red

1 individual, use red, deseeded and finely chopped

Cumin seeds

1 teaspoon(s), level

Fennel Seeds

1 teaspoon(s), level

Garam Masala

2 teaspoon(s), level

Turmeric

1 teaspoon(s), ground

Paprika

1 teaspoon(s), smoked

Tomato Purèe

1½ teaspoon(s), level

Mushrooms

250 g, chestnut, cleaned and sliced

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Tinned Tomatoes

2 can(s), large

Spinach

260 g, baby leaf

Coriander, fresh

2 sprig(s), to serve

WW Garlic & Coriander Mini Naans

4 individual

Instructions

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

Chestnut mushroom, spinach & chickpea curry

Ingredients

Instructions

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