.jpg)
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
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.
Meanwhile, cook the rice per pack instructions.
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.
Stir in the chickpeas, coconut milk and baby spinach. Cook until spinach wilts.
Divide rice between serving bowls, top with the curry, chopped coriander and serve with lime wedges.
Love this recipe? ❤️
Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.
Don’t forget to like and comment below to recommend to others 👇🏻
Hope you loved it!
Rosie ❤️
Comentarios