Creamy Spinach & Mushroom Coconut Curry ????
Ingredients
- 2 tsp oil
- 1 medium yellow or red onion finely chopped 3 cloves garlic, minced
- 1 thumb-sized piece of ginger peeled, minced
- 2 cups cooked chickpeas
- 1.5 cups mushrooms thinly sliced (about 15 small mushrooms)
- 1 Tbsp curry powder
- 1/2 tsp paprika powder
- 1 can coconut milk I used full-fat
- 4 handfuls baby spinach
- Salt and pepper to taste
- 1 red bell pepper, cut into thin slices
- 10-15 cherry tomatoes sliced
Instructions
- Add oil, onion, garlic, ginger to a large pot on high heat and sauté for 3 minutes. Add splashes of water to prevent burning, and to deglaze the pot as needed.
- Add the chickpeas and mushrooms to the pot and cook for 5 minutes. Add the curry and paprika powders and sauté for one minute longer.
- Add the coconut milk, bell peppers, salt and pepper, and cook for another 5 minutes.
- Add the spinach and tomatoes at the end, stir, and remove from heat. Serve with rice or naan, and garnish with chilli flakes and lemon wedges.
Notes
Storage: store in an air-tight container in the fridge for up to 3 days.