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If you’re looking for some meal time inspiration, then you have to check out this easy Chickpea, Mushroom & Spinach Curry Recipe by Rebecca of Nourish by Rebecca.
Elle: It’s been a while since I’ve shared a recipe on the blog which is perfect for lunch or dinner (here are some slow cooker recipes to get you through autumn though!). And to be honest, it’s come at the perfect time – when I’ve lost all motivation to cook, but still love eating!
Having only recently become an eater of mushrooms, a mushroom curry with coconut milk is a new concept for me, but I’m looking forward to trying this recipe out. I already have a couple tins of chickpeas in the back of my cupboard so I’ll be glad to finally use those.
Anyway, I won’t waffle on anymore… I’m handing over to Rebecca of Nourish by Rebecca to share her recipe with you…
This easy meat-free curry is full of flavour and makes a great mid-week meal. As it stores well in the fridge you could make a batch in meal prep and enjoy it for dinners throughout the week, helping you to save time on busy evenings.
I like to serve this curry with brown rice plus some mango chutney but you could also serve it with quinoa, naan breads or as part of a buffet style meal.
I like to create recipes that can easily be adapted to suit the ingredients you already have in the fridge and food cupboards to save an extra trip to the shops! For instance with this recipe you could use cannellini beans instead of the chickpeas and instead of mushrooms you could use courgette.
Chickpea, Mushroom & Spinach Curry Recipe
Serves 2-4 (depending if serving as a main or side)
Vegetarian | Vegan | Dairy Free | Quick
Ingredients List:
- 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 red chilli, seeds removed and finely chopped (if you prefer more heat, add more chilli)
- 1 tsp. ground cumin
- 1⁄2 tsp. ground turmeric
- 1⁄2 tsp. ground 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 taste
- 2 large handfuls of baby spinach
- handful of fresh coriander (optional)
How to Make Your Chickpea, Mushroom & Spinach Curry:
- Warm the oil in a large pan and add the onion with a pinch of salt. Cook theonion for about 5-6 minutes until it starts to soften, stirring often.
- Add in the mushrooms and cook for a further 5 minutes until the mushroomsbegin to soften.
- Add in the garlic, ginger, chilli, cumin, turmeric, coriander and half a teaspoon of the garam masala. Stir to incorporate and cook for 2-3 minutes until the spices are fragrant.
- Next, add the tomato paste and stir to combine and cook for 2-3 minutes, stirring often so the spices don’t burn.
- Add in the chickpeas, coconut milk and salt and pepper, stir to combine everything then bring to a simmer.
- Simmer the curry for 15 minutes before stirring in the spinach.
- Once the spinach has wilted, add the remaining 1⁄2 teaspoon of garam masalaand add more salt and/or pepper if needed.
- Serve with brown rice and top with fresh coriander, if using.
Enjoy!
If you give this recipe for Chickpea, Mushroom & Spinach Curry a go, then please leave us a comment below as we’d love to hear your thoughts and feedback.
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Elle
Meet Rebecca:
Rebecca is a holistic health coach and culinary nutrition expert and the founder of Nourish by Rebecca. Rebecca supports tired and stressed women who feel like they are stuck in a rut to create healthy habits, nourish themselves and feel energised.
For more information visit her website – www.nourishbyrebecca.comor, find her on Instagram @nourishbyrebecca
Yield: Serves 2
Chickpea, Mushroom & Spinach Curry
This easy meat-free curry is full of flavour and makes a great mid-week meal. Serve this curry with brown rice plus some mango chutney but you could also serve it with quinoa, naan breads or as part of a buffet style meal.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Ingredients
- 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 red chilli, seeds removed and finely chopped (if you prefer more heat, add more chilli)
- 1 tsp. ground cumin
- 1⁄2 tsp. ground turmeric
- 1⁄2 tsp. ground 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 taste
- 2 large handfuls of baby spinach
- handful of fresh coriander (optional)
Instructions
- Warm the oil in a large pan and add the onion with a pinch of salt. Cook theonion for about 5-6 minutes until it starts to soften, stirring often.
- Add in the mushrooms and cook for a further 5 minutes until the mushroomsbegin to soften.
- Add in the garlic, ginger, chilli, cumin, turmeric, coriander and half a teaspoon of the garam masala. Stir to incorporate and cook for 2-3 minutes until the spices are fragrant.
- Next, add the tomato paste and stir to combine and cook for 2-3 minutes, stirring often so the spices don’t burn.
- Add in the chickpeas, coconut milk and salt and pepper, stir to combine everything then bring to a simmer.
- Simmer the curry for 15 minutes before stirring in the spinach.
- Once the spinach has wilted, add the remaining 1⁄2 teaspoon of garam masalaand add more salt and/or pepper if needed.
- Serve with brown rice and top with fresh coriander, if using.
