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