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Spinach + Chickpea Curry

20 Minute Spinach + Chickpea Curry. Packed with protein and goodness, winning combo!

Serves: 4 Time: 20 minutes


 

Ingredients

  • 2 Tablespoons Olive Oil

  • 4 Portobello Mushrooms, sliced

  • 220g Button Mushrooms

  • 3 Spring Onions, finely sliced

  • 4 Cloves Garlic, sliced

  • 1 Red Bell Pepper, finely sliced

  • Thumb-sized Piece Ginger, peeled and grated

  • 1 Bunch Coriander, chopped

  • 2 Tablespoons Garam Masala

  • 1 Tablespoon Mild Curry Powder

  • 400g can Chopped Tomatoes

  • 400g can Chickpeas, rinsed, drained

  • 270ml can Coconut Milk

  • 450g Baby Spinach

  • 50g Basmati Rice per person, dry weight

  • Lime wedges, to serve

Method

  1. Heat olive oil in a large frying pan over high heat. Add the mushrooms and cook stirring, for 3-4 minutes or until lightly golden. Add the spring onions, peppers, garlic, ginger and cook for 1-2 minutes or until fragrant.

  2. Meanwhile, cook the rice per pack instructions.

  3. Stir in the Garam Masala and curry powder, then the chopped tomatoes. Simmer for 5-10 minutes or until tomato mixture has thickened and darkened slightly.

  4. Stir in the chickpeas, coconut milk and baby spinach. Cook until spinach wilts.

  5. Divide rice between serving bowls, top with the curry, chopped coriander and serve with lime wedges.

 

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Hope you loved it!

Rosie ❤️

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