Mushroom & spinach curry with raita
0
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Garlic
2 clove(s)
Chilli, green or red
1 individual
Tomato Purèe
1 tablespoon(s), level
Garam Masala
2 teaspoon(s), level
Cumin seeds
1 teaspoon(s), level
Fennel Seeds
1 teaspoon(s), level
Turmeric
1 teaspoon(s)
Paprika
1 teaspoon(s), level
Mushrooms
250 g
Chickpeas, cooked
1 can(s), large, drained
Tinned Tomatoes
2 can(s), large
Spinach
100 g
0% fat natural Greek yogurt
85 g
Cucumber
¼ individual, extra large
Mint Sauce
1 tablespoon(s)
Instructions
1
Mist a large pan with cooking spray and cook the onion for 3-4 minutes. Add the garlic and chilli and cook for 1 minute. Stir in the spices and tomato purée and cook for 2 minutes, or until fragrant.
2
Add the mushrooms and cook for 3-4 minutes. Add the chickpeas, tomatoes and 1 tbsp water. Season. Bring to the boil, then simmer for 12-15 minutes until the sauce has thickened. Wilt in the spinach.
3
To make the raita, combine the yogurt, cucumber and mint sauce in a small bowl. Serve with the curry.
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