Chestnut mushroom, spinach & chickpea curry
3
Points®
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
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
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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