30-Minute 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
Toppings
- Cilantro, for serving
- Red chili flakes, for serving
Preparation
Add onions and oil to a pan and cook for 3 minutes
Cut the mushrooms and add 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
Cook for 2 minutes, stirring
Add the marinara or tomato puree, coconut milk, and chickpeas, but do not add the baby spinach
Add 1 teaspoon coriander, cook for 5 minutes, then taste and add another teaspoon for deeper flavor
Simmer gently for 10 minutes, partially covered
Add the baby spinach, stir, and cook for a couple more minutes until wilted
Serve with chopped cilantro and red chili flakes
