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
- Cilantro and red chili flakes for serving
Preparation
Add onions and oil to pan, cook for 3 minutes.
While those are cooking, cut the mushrooms and add to pan.
Cook another 7 minutes, stir occasionally and add some water to prevent burning if needed.
Add spices, tomato paste and sliced tomatoes.
Cook for 2 minutes, stirring.
Add remaining ingredients except the baby spinach.
Add 1 teaspoon coriander and cook for 5 minutes, taste and add another teaspoon for deeper flavor.
Cook at gentle simmer for 10 minutes, partially covered.
Add spinach, stir and cook another couple of minutes until wilted.
Serve with chopped cilantro and red chili flakes.
Notes
This curry is creamy and dreamy, perfect for a quick yet cozy meal and can be prepared in less than 30 minutes.
