Quick 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
For serving
- Chopped cilantro
- Red chili flakes
Preparation
Add the 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 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 for the baby spinach.
Add 1 teaspoon of coriander and cook for 5 minutes.
Taste and add an additional teaspoon of coriander for deeper flavor if desired.
Simmer gently for 10 minutes, partially covered.
Add the baby spinach, stir, and cook until wilted.
Serve with chopped cilantro and red chili flakes.
