I made this the other night in no time at all and felt very wholesome and healthy as a result. I am sure you can add different spices, etc. but I was in a hurry (this is the dreaded marking season!!) so I simply used curry powder. Much easier! The reason why I did this particular curry was that in my veggie box this week (yes, I started ordering organic veggies again but only once a fortnight!) there were mushrooms and spinach. What to do? I put the ingredients on google and got the idea for the curry. Voilà!
INGREDIENTS
- 1 tbsp olive oil
- 2 medium onions, finely chopped
- 2 cloves garlic, finely chopped
- 2cm piece ginger, finely chopped
- 500 gr. chestnut mushrooms, sliced
- 300ml vegetable stock
- 400 gms loose leaf spinach
- 400gm tinned chick peas, drained
- 2 tbspoons medium curry powder
- fresh coriander, chopped
- seasoning
METHOD
Shallow fry the onions in the olive oil . Add the garlic, fresh ginger, sliced mushrooms, the chickpeas, the curry powder and the vegetable stock. Bring to the boil and cook for approx. 30 minutes. 5 minutes from the end add the spinach leaves and wilt. Check for seasoning, sprinkle some chopped coriander on the top and serve with boiled basmati rice.
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