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Creamy Spinach & Mushroom Coconut Curry ????

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
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