Photo of Mushroom & spinach curry with raita by WW

Mushroom & spinach curry with raita

2
0
0
SmartPoints® value per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Moderate

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 large, finely diced

Garlic

2 clove(s), crushed

Chilli, Green or Red

1 individual, deseeded and finely chopped

Tomato Purèe

1 tablespoons, level

Garam Masala

2 teaspoons, level

Cumin seeds

1 teaspoons, level

Fennel Seeds

1 teaspoons, level

Turmeric

1 teaspoons

Paprika

1 teaspoons, level

Mushrooms

250 g, chestnut, sliced

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Tinned Tomatoes

2 can(s), large

Spinach

100 g, baby leaf

0% fat natural Greek yogurt

85 g

Cucumber

¼ individual, deseeded and diced

Mint Sauce

1 tablespoons

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 1215 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.

Notes

Great with with cauliflower rice and a mini naan bread. Don't forget to adjust the SmartPoints!