Chickpea Mushroom and Spinach 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 ground coriander
- 1 tbsp + 1 tsp tomato paste
- 2 cups sliced cherry or grape tomatoes
- 1/4 cup marinara, crushed tomatoes or tomato puree
- 1 15 oz. can coconut milk
- 1 15 oz. can chickpeas, drained and rinsed
- 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, 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 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.
