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Photo of Mushroom & spinach curry with raita by WW

Mushroom & spinach curry with raita

0
Points® value
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Moderate

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, finely diced

Garlic

2 clove(s), crushed

Chilli, green or red

1 individual, deseeded and finely chopped

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, 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, extra large, deseeded and diced

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.

Notes

Great with with cauliflower rice, cucumber raita and a mini naan bread.

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