Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Creamy Spinach & Mushroom Coconut Curry ????
Print Recipe
Pin Recipe
Course
Main Courses
Cuisine
Thai
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.
Keyword
vegan
Tried this recipe?
Let us know
how it was!