Chickpea, mushroom and spinach curry

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

A quick weeknight curry with tons of flavour!

Yields 6

Ingredients

    For the curry paste

    • 1 teaspoon cumin seeds
    • 1 teaspoon coriander seeds
    • 2 cloves of garlic, roughly chopped
    • 2 tablespoons chopped fresh ginger
    • 1 tablespoon turmeric
    • 2 teaspoons chili flakes (for a more intense heat, you can add more of the chili flakes or else use chili powder or cayenne)
    • 2 teaspoons garam masala powder
    • 1 tablespoon vegetable oil
    • 2 tablespoons tomato paste

    For the curry

    • 1 tablespoon vegetable oil
    • 1 medium onion, finely diced
    • 1/3 cup curry paste
    • 200g fresh white button mushrooms - make sure they are evenly chopped
    • 1 x 796ml can (approx 21/2 cups) diced tomatoes
    • 1 x 540ml can chickpeas (drained)
    • 250mls (1 cup) water or coconut milk
    • 1/2 cup roughly chopped cilantro
    • 2-3 generous handfuls baby spinach
    • salt and pepper, to taste
    • chopped cashews and extra fresh chopped cilantro to garnish

    Directions

    1. For the curry paste:
    2. Heat a small frying pan over medium-high heat and add the cumin and coriander seeds.
    3. Toast the seeds for a few minutes until the smell becomes more intense, making sure to watch they don’t burn.
    4. Grind the toasted spices to a fine powder using a mortar and pestle or a spice grinder.
    5. In the bowl of a mini food processor, add the toasted spice powder to the remaining ingredients for the paste and process until smooth.
    6. You may need to stop and push the mixture down with a rubber spatula a few times to make sure all the ingredients are incorporated and well combined.
    7. For the curry:
    8. In a large saucepan, heat 1 tablespoon oil over medium-high heat and gently sauté the onion until soft and translucent.
    9. Add the curry paste and sauté until the onions are completely coated with the paste.
    10. Add mushrooms and tomatoes.
    11. Reduce heat to medium and cover.
    12. Cook for about 10 minutes or until the mushrooms are starting to soften.
    13. Add the chickpeas, water or coconut milk, cilantro and spinach and continue to simmer over low heat, uncovered, stirring occasionally for 15-20 minutes.
    14. Season with salt and pepper.
    15. Serve on white rice, garnishing with the chopped cilantro and cashews.

    by

    Recipe Notes

    Note that the curry paste recipe makes approximately ⅓ cup.
    © 2016 eat. live. travel. write.. All rights reserved.