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Chestnut mushroom, spinach and chickpea curry

4
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
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(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

1½ 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

Mini Naan

4 individual

Instructions

  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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