300 g white button Mercer mushrooms, sliced

1 red onion, finely diced

2 garlic cloves, minced

275 g chickpeas (drained and rinsed if using canned)

130 g baby spinach, chopped

1 tbsp oil

2 tbsp tomato paste

400 g canned tomatoes, blended until smooth

200 ml vegetable stock

2 tbsp curry powder

2 tsp paprika

1 tbsp ground cumin

1 tbsp ground turmeric

Black pepper and salt, to taste

Mushroom, Chickpea & Spinach Curry

45 minutes

Serves 4

Heat the oil in a large frying pan over medium heat. Add the red onion and cook for 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Add the mushrooms and stir to combine. Cook for about 5 minutes until they release their moisture and start to brown.
Stir in the curry powder, paprika, cumin, turmeric, and tomato paste. Mix well and cook for 4 minutes to bring out the flavours.
Pour in the blended tomatoes and vegetable stock, stirring to combine and scraping up any bits from the bottom of the pan. Reduce the heat to medium-low, cover, and let it simmer for 15 minutes.
After 15 minutes, season with salt and black pepper to taste. Stir in the spinach and chickpeas, then let the curry cook for another 10 minutes until everything is well combined and the spinach has wilted.

Serve with rice or warm naan bread – enjoy!

Delicious Mushroom Recipes