Chestnut mushroom, spinach and chickpea curry

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Total Time:
35min
Prep:
10min
Cook:
25min
Serves:
4
Difficulty:
Easy

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

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

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