Chickpea, mushroom and spinach curry

chick pea, mushroom and spinach curry

chick pea, mushroom and spinach curry

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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