Chestnut mushroom, spinach and chickpea curry

Total Time
Surprisingly filling and super tasty, this veggie fakeaway may just become your go-to curry
  • Calorie controlled cooking spray
    4 spray(s)
  • Onion(s)
    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 teaspoons, level
  • Fennel Seeds
    1 teaspoons, level
  • Garam Masala
    2 teaspoons, level
  • Turmeric
    1 teaspoons, ground
  • Paprika
    1 teaspoons, smoked
  • Tomato Purèe
    1 ½ teaspoons, level
  • Mushrooms
    250 g, chestnut, cleaned and sliced
  • Chick Peas, 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
  1. 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.
  2. 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.
  3. Serve the curry with naan breads, and garnished with a few sprigs of coriander.

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