Quick Creamy 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 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 the spices, tomato paste, and sliced tomatoes
Cook for 2 minutes, stirring
Add the remaining ingredients except the baby spinach
Add 1 teaspoon of coriander, cook for 5 minutes, then taste and add another teaspoon for deeper flavor if desired
Simmer gently for 10 minutes, partially covered
Add the baby spinach, stir, and cook for another couple of minutes until wilted
Serve with chopped cilantro and red chili flakes
