Simple Chickpea, Mushroom & Spinach Curry Recipe


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In case you’re in search of some time for dinner inspiration, then you must take a look at this simple Chickpea, Mushroom & Spinach Curry Recipe by Rebecca of Nourish by Rebecca.

Elle: It’s been some time since I’ve shared a recipe on the weblog which is ideal for lunch or dinner (listed below are some gradual cooker recipes to get you thru autumn although!). And to be sincere, it’s come on the excellent time – after I’ve misplaced all motivation to prepare dinner, however nonetheless love consuming!

Having solely lately turn out to be an eater of mushrooms, a mushroom curry with coconut milk is a brand new idea for me, however I’m trying ahead to attempting this recipe out. I have already got a pair tins of chickpeas behind my cabinet so I’ll be glad to lastly use these.

Anyway, I gained’t waffle on anymore… I’m handing over to Rebecca of Nourish by Rebecca to share her recipe with you…

This simple meat-free curry is stuffed with flavour and makes an incredible mid-week meal. Because it shops effectively within the fridge you could possibly make a batch in meal prep and luxuriate in it for dinners all through the week, serving to you to save lots of time on busy evenings.

I wish to serve this curry with brown rice plus some mango chutney however you could possibly additionally serve it with quinoa, naan breads or as a part of a buffet fashion meal.

I wish to create recipes that may simply be tailored to swimsuit the substances you have already got within the fridge and meals cabinets to save lots of an additional journey to the outlets! For example with this recipe you could possibly use cannellini beans as a substitute of the chickpeas and as a substitute of mushrooms you could possibly use courgette.

Chickpea, Mushroom & Spinach Curry Recipe

Serves 2-4 (relying if serving as a foremost or facet)

Vegetarian | Vegan | Dairy Free | Fast

Chickpea, Mushroom & Spinach Curry with brown rice

Elements Record:

  • 1 Tbsp. olive oil or coconut oil
  • 1 medium onion, peeled & diced
  • 110g sliced mushrooms, sliced
  • 2 cloves of garlic, peeled & crushed
  • 1 thumb-sized piece of ginger, peeled & finely grated
  • 1⁄2 pink chilli, seeds eliminated and finely chopped (in case you choose extra warmth, add extra chilli)
  • 1 tsp. floor cumin
  • 1⁄2 tsp. floor turmeric
  • 1⁄2 tsp. floor coriander
  • 1 tsp. garam masala (divided)
  • 1 Tbsp. tomato paste
  • 1 x 400g tin of chickpeas, drained & rinsed
  • 1 x 400g tin of coconut milk
  • salt & pepper to style
  • 2 massive handfuls of child spinach
  • handful of recent coriander (non-compulsory)

Easy methods to Make Your Chickpea, Mushroom & Spinach Curry:

  1. Heat the oil in a big pan and add the onion with a pinch of salt. Prepare dinner theonion for about 5-6 minutes till it begins to melt, stirring usually.
  2. Add within the mushrooms and prepare dinner for an extra 5 minutes till the mushroomsbegin to melt.
  3. Add within the garlic, ginger, chilli, cumin, turmeric, coriander and half a teaspoon of the garam masala. Stir to include and prepare dinner for 2-3 minutes till the spices are aromatic.
  4. Subsequent, add the tomato paste and stir to mix and prepare dinner for 2-3 minutes, stirring usually so the spices don’t burn.
  5. Add within the chickpeas, coconut milk and salt and pepper, stir to mix the whole lot then convey to a simmer.
  6. Simmer the curry for quarter-hour earlier than stirring within the spinach.
  7. As soon as the spinach has wilted, add the remaining 1⁄2 teaspoon of garam masalaand add extra salt and/or pepper if wanted.
  8. Serve with brown rice and prime with recent coriander, if utilizing.

Get pleasure from!

In case you give this recipe for Chickpea, Mushroom & Spinach Curry a go, then please depart us a remark under as we’d love to listen to your ideas and suggestions. 

Like this publish? Make sure to put it aside in your Pinterest board for later! Click on to comply with on Pinterest for extra Meals, Wonderful Meals inspiration.

Elle


Meet Rebecca:

Rebecca is a holistic well being coach and culinary vitamin professional and the founding father of Nourish by Rebecca. Rebecca helps drained and harassed ladies who really feel like they’re caught in a rut to create wholesome habits, nourish themselves and really feel energised.

For extra data go to her web site – ​www.nourishbyrebecca.com​ or, discover her on Instagram @nourishbyrebecca


Yield: Serves 2

Chickpea, Mushroom & Spinach Curry

Chickpea, Mushroom & Spinach Curry

This simple meat-free curry is stuffed with flavour and makes an incredible mid-week meal. Serve this curry with brown rice plus some mango chutney however you could possibly additionally serve it with quinoa, naan breads or as a part of a buffet fashion meal.

Prep Time
5 minutes

Prepare dinner Time
25 minutes

Whole Time
half-hour

Elements

  • 1 Tbsp. olive oil or coconut oil
  • 1 medium onion, peeled & diced
  • 110g sliced mushrooms, sliced
  • 2 cloves of garlic, peeled & crushed
  • 1 thumb-sized piece of ginger, peeled & finely grated
  • 1⁄2 pink chilli, seeds eliminated and finely chopped (in case you choose extra warmth, add extra chilli)
  • 1 tsp. floor cumin
  • 1⁄2 tsp. floor turmeric
  • 1⁄2 tsp. floor coriander
  • 1 tsp. garam masala (divided)
  • 1 Tbsp. tomato paste
  • 1 x 400g tin of chickpeas, drained & rinsed
  • 1 x 400g tin of coconut milk
  • salt & pepper to style
  • 2 massive handfuls of child spinach
  • handful of recent coriander (non-compulsory)

Directions

    1. Heat the oil in a big pan and add the onion with a pinch of salt. Prepare dinner theonion for about 5-6 minutes till it begins to melt, stirring usually.
    2. Add within the mushrooms and prepare dinner for an extra 5 minutes till the mushroomsbegin to melt.
    3. Add within the garlic, ginger, chilli, cumin, turmeric, coriander and half a teaspoon of the garam masala. Stir to include and prepare dinner for 2-3 minutes till the spices are aromatic.
    4. Subsequent, add the tomato paste and stir to mix and prepare dinner for 2-3 minutes, stirring usually so the spices don’t burn.
    5. Add within the chickpeas, coconut milk and salt and pepper, stir to mix the whole lot then convey to a simmer.
    6. Simmer the curry for quarter-hour earlier than stirring within the spinach.
    7. As soon as the spinach has wilted, add the remaining 1⁄2 teaspoon of garam masalaand add extra salt and/or pepper if wanted.
    8. Serve with brown rice and prime with recent coriander, if utilizing.



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