Quick chickpea, mushroom and spinach curry

Quick chickpea, mushroom and spinach curry

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

This little marvel can be knocked up in not much more than 15 minutes from storecupboard ingredients while waiting for the rice to cook, so it is super-convenient. It includes many of our five-a-day staples: onions, tomato purée, spinach, mushrooms and canned chickpeas.

Ingredients

Quantity Ingredient
1 medium onion, finely chopped, (160g)
1 garlic clove, finely chopped
a little sunflower oil
1-2 tablespoons hot madras curry powder or a similar curry paste
2 tablespoons tomato puree
160g mushrooms, cut into bite-sized pieces
400g can of chickpeas, with the liquid from the can
160g spinach
1 teaspoon garam masala
a few coriander leaves, (optional)
1 tablespoon natural yogurt, (optional)
rice or chapatis, to serve

Method

  1. Fry the onion and garlic in the oil until soft. Add the curry powder or paste and fry for about one minute over a high heat, stirring continuously, until the spices have cooked.
  2. Add the tomato purée and mushrooms and cook for a further couple of minutes before adding the chickpeas and their liquid. Top up with a little more hot water if you think it’s needed and cook for about 15 minutes.
  3. Stir in the spinach until wilted and sprinkle over the garam masala and a few coriander leaves, if using. Stir in the yogurt, if you prefer a creamier curry. Serve with rice or chapatis.
Tags:
Healthy
five a day
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