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
Garnish
- Cilantro and red chili flakes for serving
Preparation
Add onions and oil to pan and cook for 3 minutes
While those are cooking, cut the mushrooms and add to pan
Cook for another 7 minutes, stir occasionally and add some water to prevent burning if needed
Add spices, tomato paste and sliced tomatoes and cook for 2 minutes, stirring
Add remaining ingredients except the baby spinach
Add 1 teaspoon of coriander and cook for 5 minutes, taste and add another teaspoon for deeper flavor if desired
Cook at a gentle simmer for 10 minutes, partially covered
Add spinach, stir and cook for another couple of minutes until wilted
Serve with chopped cilantro and red chili flakes