Chickpea and Mushroom Curry

There is something so delicious about a home cooked curry with powerful flavours. Would you agree?

This yummy chickpea and mushroom curry is made with simple ingredients; tinned tomatoes, curry powder and stock. Really really easy to make and packed with flavour. Simple for a mid-week meal and great to make in bulk to freeze for later. Not only that, this is a versatile recipe – add any vegetables you fancy such as broccoli, aubergine, green beans, or any your have have leftover. Get creative with different spices or beans and pulses too.

Perfect served with naan bread, rice or quinoa, give it a go!

Ingredients

• 2 tsp Turmeric
• 3 tbsp Curry powder
• 1 tsp coriander
• Pinch of chilli flakes
• 1 vegetable stock cube
• Salt and pepper
• 2 handfuls of spinach
• Olive oil

Method

1. Add the olive oil to a large pan over a medium heat then add the onions and cook for 5 minutes.
2. Add the garlic and ginger, cook for 2 minutes then add the mushrooms, spices and 1 tsp water.
3. Coat the mushrooms and onions in spices and cook for 2-3 minutes.
4. Add the tomatoes and stock cube and bring to a simmer.
5. Simmer for around 10 minutes then stir in the chickpeas and leave for a further 5 minutes.
6. Stir through the spinach until wilted.
7. Season to taste and serve with rice or naan bread.

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