Mushroom Spinach and Chickpea Curry

Ingredients

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• Chickpeas in Water Chickpeas in Water 1 tin 2 cups
• Fresh Spinach Fresh Spinach 20g 2/3 cup
• Large Vine Tomatoes Large Vine Tomatoes 1 1
• White Button Mushrooms White Button Mushrooms 120g 1 & 2/3 cups
• Red Onion Red Onion 1 1
• Garlic Garlic 3 cloves 3 cloves
• Curry Powder Curry Powder 2 tsp 2 tsp
• Ground Cumin Ground Cumin 1 tsp 1 tsp
• Red Chili Flakes Crushed Chillies 1 tsp 1 tsp
• Ground Turmeric Ground Turmeric 1 tsp 1 tsp
• Table Salt Table Salt 1 tsp 1 tsp
• Bay Leaves Bay Leaves 1 1
• Creamed Coconut Creamed Coconut 40g 1/5 cup
• Water Water 400ml 1 & 3/5 cups
• Lime Lime 1/2 1/2

Instructions

1. 1.Roughly chop the spinach, dice the tomato and slice the mushroom and onion, set aside.
2. 2.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.
3. 3.Add the onion and stir fry for 2-3 minutes.
4. 4.Add in all the remaining vegetables, chickpeas, bay leave and spices (leave out the water and creamed coconut for now).
5. 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. 6.Bring the curry to the boil, and then reduce to medium-low heat and add in the creamed coconut, stirring again to ensure the coconut is mixed evenly through the curry.
7. 7.Let the curry simmer for a further 10 to 12 more until it is thick and creamy in texture.
8. 8.Taste and season with more salt and pepper if required.
9. 9.Sprinkle the coriander (cilantro) on the top and serve with rice and freshly squeezed lime juice.

Nutritional Information

• Calories:
  808
• Fat:
  18g
• Sodium:
  392mg
• Carbs:
  59g
• Sugar:
  47g
• Protein:
  63g