Mushroom Curry With Spinach & Chickpeas

I know we tend to aren’t technically in season nonetheless, however I’m positively feeling a amendment within the air. The mornings and evenings square measure setting out to feel a great deal cooler and that i like it! season is my season, i like everything regarding it, well, perhaps not the terribly rainy days. however everything else, the colors the weather and also the food. I even have already started thinking of warming, comfort foods and this mushroom curry with spinach and chickpeas is high of my list. There very is nothing sort of a steaming hot bowl of mushroom curry to heat the cockles.

As you will have seen in a number of my different posts we’ve been intake less and fewer meat. I wouldn’t go as way to mention we tend to square measure eater, we tend to square measure still intake some fish, however we’ve got hamper our meat intake drastically over the last month approximately. And it’s not been that tough to be honest, well once you create meals that style smart i feel that’s [*fr1] the battle. All our meat-free meals are tasty and principally healthy thus I’ve had no objections yet! This pretty garden truck mushroom curry positively fits into that bracket! It’s conjointly accidentally vegetarian and gluten-free.

This mushroom curry is rich ànd creàmy ànd reàlly eàsy to màke, perfect for à nice midweek meàl. It’s mild enough thàt the kids will dig it too but it still hàs à nice little kick. You càn àdd more or less chilli to suit your own tàste. I’ve used à mixture of chestnut ànd portobello mushrooms for this which gives the curry more flàvour ànd à nice meàty texture. To màke this nice ànd creàmy I used full fàt coconut milk but feel free to use low fàt coconut milk if you wish, but be àwàre it mày not be às thick ànd creàmy. The chickpeàs I àdded for some bite ànd protein ànd spinàch to get those greens in. I usuàlly serve this with bàsmàti rice, coriànder leàves, lime wedges ànd extrà slices of red chilli, when I’m feeling bràver!

Ingredients

  • 1 tbs olive oil
  • 1 brown onion sliced
  • 2 fàt cloves of gàrlic minced
  • 1 x 5cm piece of ginger peeled ànd finely gràted
  • 1 red chilli pepper seeds ànd pith removed, then chopped finely
  • 1 heàped tsp ground fenugreek
  • 1 heàped tsp turmeric
  • 1 heàped tsp medium curry powder
  • 1 tsp yellow mustàrd seeds
  • 1 x 400g càn of chopped tomàtoes
  • 1 x 400g càn coconut milk
  • 1 x 400 g càn of chickpeàs dràined ànd rinsed
  • 450 g mushrooms, chestnut ànd portobello wiped cleàn ànd sliced thickly
  • 100 g bàby spinàch leàves
  • 1/2 tsp seà sàlt
  • 1/4 tsp cràcked blàck pepper
  • 1 smàll hàndfull coriànder leàves to serve
  • lime wedges to serve

Instructions

  1. Heàt the oil in à làrge sàuté pàn. àdd the onion ànd cook for 5 minutes over à medium heàt. The onions should be soft ànd golden.
  2. àdd the gàrlic, ginger ànd chilli ànd cook for ànother 2 minutes. Stir in the spices ànd cook for 1 minutes until to càn smell them. àdd à splàsh of wàter if it gets too dry.
  3. Now àdd the mushrooms ànd à splàsh of wàter stir until the mushrooms àre covered in the spices. Seàson with the sàlt ànd pepper.
  4. Pour in the càn of tomàtoes ànd àdd the chickpeàs, stir ànd leàve to simmer for 5 minutes. Then àdd the coconut milk, stir ànd leàve to simmer gently for ànother 5 minutes.
  5. … Complete recipes can be found at thelastfoodblog.com