Chickpea Spinach and Mushroom Curry
Ingredients
- 1 small onion, finely chopped
- 8 oz. mushrooms, sliced or quartered
- 1 tbsp oil
- 2 tsp garlic powder
- 1 tbsp curry powder
- 1 tbsp cumin
- 1 tsp chili powder
- 1-2 tsp coriander
- 1 tbsp + 1 tsp tomato paste
- 2 cups sliced tomatoes
- 1/4 cup marinara or tomato puree
- 1 15 oz. can coconut milk
- 1 15 oz. can chickpeas
- 2 cups baby spinach
For serving
- Cilantro
- Red chili flakes
Preparation
Add onions and oil to a pan and cook for 3 minutes.
While the onions are cooking, cut the mushrooms and add them to the pan.
Cook for another 7 minutes, stirring occasionally, and add water if needed to prevent burning.
Add the spices, tomato paste, and sliced tomatoes and cook for 2 minutes, stirring.
Add the remaining ingredients except the baby spinach.
Add 1 teaspoon of coriander and cook for 5 minutes, then taste and add another teaspoon for deeper flavor if desired.
Cook at a gentle simmer for 10 minutes, partially covered.
Add the spinach, stir, and cook for another couple of minutes until wilted.
Serve with chopped cilantro and red chili flakes.
Notes
This curry can be prepared in under 30 minutes and is perfect for a quick, cozy meal.
