Chickpea, Spinach, and Mushroom Curry
Ingredients
- 1 small onion, finely chopped
- 8 oz. mushrooms, sliced or quartered
- 1 tablespoon oil
- 2 teaspoons garlic powder
- 1 tablespoon curry powder
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1-2 teaspoons coriander
- 1 tablespoon + 1 teaspoon 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
Garnishes
- Cilantro
- Red chili flakes
Preparation
Add onions and oil to pan and cook for 3 minutes.
While cooking, cut the mushrooms and add them to the pan.
Cook for another 7 minutes, stirring occasionally and adding water if needed to prevent burning.
Add spices, tomato paste, and sliced tomatoes, then cook for 2 minutes while 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 if desired for deeper flavor.
Cook at a gentle simmer for 10 minutes, partially covered.
Add spinach, stir, and cook for a couple of minutes until wilted.
Serve with chopped cilantro and red chili flakes.
