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 pan, cook for 3 minutes.
While onions are cooking, cut the mushrooms and add to pan.
Cook for another 7 minutes, stirring occasionally and add water if needed to prevent burning.
Add spices, tomato paste, and sliced tomatoes.
Cook for 2 minutes, stirring.
Add remaining ingredients except baby spinach.
Add 1 teaspoon coriander and cook for 5 minutes, then taste and add another teaspoon if desired for deeper flavor.
Cook at a gentle simmer for 10 minutes, partially covered.
Add spinach, stir, and cook for another couple of minutes until wilted.
Serve with chopped cilantro and red chili flakes.
Notes
Ready in 30 minutes or less.
Perfect for a quick yet cozy meal.
