Mushroom, Chickpea & Spinach Curry

Serves 4 / Preparation time less than 30 mins / Cooking 30 mins to 1 hour

This is such an easy mid-week dinner, containing 3 of your 5 a day! Comforting and warming for a Winter night in and perfect served with rice or your favourite bread.

Ingredients

For the curry:

olive oil, for frying
400g mushrooms, thickly sliced
1 onion, roughly chopped
3 garlic cloves, crushed
30g piece root ginger, grated
30g tomato puree
1 tbsp garam masala
½ tsp smoked paprika or chilli powder
2 x 400g tins chickpeas, drained
400g tin chopped tomatoes
250g frozen spinach, defrosted
100g natural yoghurt
30g fresh coriander, roughly chopped
salt and freshly ground black pepper

Method

Heat a splash of oil in a large saucepan over a high heat and fry the mushrooms for 5-6 minutes until golden brown, then transfer to a plate with a slotted spoon.
Wipe the pan with a piece of kitchen roll, then add a little more oil and reduce the heat slightly. Fry the onions for 4–5 minutes until soft, then add the garlic and ginger and fry for a couple of minutes more. Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas. Fry for a further minute, then add the chopped tomatoes to the pan. Stir in the cooked mushrooms, then cover and simmer gently for 10 minutes.
Remove from the heat, stir in the spinach and yoghurt and season to taste.

TIP: The veggie curry will freeze well, just leave out the yoghurt, freeze in an airtight box for up to 3 months. Add the yoghurt when the curry is re-heated and you are ready to serve.