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
Garnishes
- Cilantro, for serving
- Red chili flakes, for serving
Preparation
Add onions and oil to a pan and cook for 3 minutes.
While the onions are cooking, cut the mushrooms and add them to the pan.
Cook for another 7 minutes, stirring occasionally, and add water if needed to prevent burning.
Add the 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; taste and add another teaspoon if desired for deeper flavor.
Cook at a gentle simmer for 10 minutes, partially covered.
Add the spinach, stir, and cook for a couple of minutes until wilted.
Serve with chopped cilantro and red chili flakes.
Notes
This curry can be prepared in under 30 minutes and is ideal for a healthy, vegan meal.
