Spinach, mushroom & chickpea curry
SmartPoints® value per serving
½ tablespoons, mild
¼ large, chopped
1 can(s), small
50 g, chestnut, sliced
½ can(s), large, drained
- Heat the curry paste in a small pan, add the onion and cook for 3 mins. Add the tinned tomatoes and cook for 5 mins. Then add the mushrooms to the pan and cook for 3-4 minutes. Stir in the chickpeas and spinach to wilt.
- Garnish with coriander and serve with a warmed mini naan bread.