Chickpea curry with spinach and mushrooms

I am a fire eater; I love all kinds of spicy cuisine and curry is one of my favourites. However, sadly, King can’t eat any spicy food, sometime even a little extra black pepper would kill him. 🙁 So I don’t cook curry very often anymore.

I have a guest for lunch today and she loves spicy food as well, so it is a rare curry day!!!!!

I want to share with you this yummy and delightful chickpea curry recipe. It is vegan, healthy, cheap and counts as 3 of your 5-a-day!

Lets get started….

Chickpea curry with spinach and mushroom

Chop… chop… chop… chop…. chop up all the veggies.

Heat the oil in a large, non-stick frying pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour. Add the red onion and stir-fry for 2-3 minutes.

Toss in the mushrooms and tomatoes, stir-fry for another 2-3 minutes.

Add in all the remaining vegetables, chickpeas and spices (leave out the water and creamed coconut for now). Mix well and cook for another 3-5 minutes, until you can see the spices are evenly coating the vegetables. Add 400ml boiling water to the pan.

Chickpea curry with spinach and mushroom

Bring the curry to the boil, and then reduce to medium-low heat and add in the creamed coconut, stirring until the coconut is mixed evenly through the curry.

Cover with the lid and let the curry simmer for a further 10 to 12 more until it is thick and creamy in texture. Taste and season with more salt and pepper if required.

Chickpea curry with spinach and mushroom

Sprinkle the coriander on the top and serve with rice and freshly squeezed lime juice.

Chickpea curry with spinach and mushroom

This tasty, vibrant, colourful chickpea curry takes just 30 minutes to make and is full of flavour that will blow you away. If you are fire eater like me, you may want to check out my homemade chilli oil recipe as well.

This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3

Chickpea curry with spinach and mushroom

Difficulty: Easy

Serves: 2

Prep.: 5 mins | Cook: 20 mins

Ingredients:
  • 1 tin chickpeas
  • 1 bunch of spinach, roughly chopped
  • 1 medium tomato (around 120g), diced
  • 120g mushrooms, sliced
  • 1 red onion (around 120g)
  • 3 cloves garlic, minced
  • 1 tbsp tomato purée
  • 1 tsp bouillon powder (vegetable stock)
  • 2 tsp curry power
  • 1 tsp cumin
  • 1 tsp dried chilli flakes (optional)
  • 1 tsp turmeric
  • 3/4 tsp salt
  • 1 bay leaf
  • 40g creamed coconut
  • 400ml boiling water
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Instructions:
  1. Heat the oil in a large, non-stick frying pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.
  2. Add the red onion and stir-fry for 2-3 minutes.
  3. Add the mushrooms and tomatoes, stir-fry for another 2-3 minutes.
  4. Add in all the remaining vegetables, chickpeas and spices (leave out the water and creamed coconut for now).
  5. Stir-fry for another 3-5 minutes, until you can see the spices are evenly coating the vegetables, then add 400ml boiling water to the pan and cook.
  6. Bring the curry to the boil, and then reduce to medium-low heat and add in the creamed coconut, stirring until the coconut is mixed evenly through the curry.
  7. Cover with the lid and let the curry simmer for 10 to 12 mins until it is thick and creamy in texture.
  8. Taste and season with more salt and pepper if required.
  9. Sprinkle the coriander on the top and serve with rice and freshly squeezed lime juice.
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