Mushroom Chickpea And Spinach Curry Recipes

CHICKPEA, MUSHROOM & SPINACH CURRY

Steps:

• Warm the oil in a large pan and add the onion with a pinch of salt. Cook theonion for about 5-6 minutes until it starts to soften, stirring often.
• Add in the mushrooms and cook for a further 5 minutes until the mushroomsbegin to soften.
• Add in the garlic, ginger, chilli, cumin, turmeric, coriander and half a teaspoon of the garam masala. Stir to incorporate and cook for 2-3 minutes until the spices are fragrant.
• Next, add the tomato paste and stir to combine and cook for 2-3 minutes, stirring often so the spices don't burn.
• Add in the chickpeas, coconut milk and salt and pepper, stir to combine everything then bring to a simmer.
• Simmer the curry for 15 minutes before stirring in the spinach.
• Once the spinach has wilted, add the remaining 1⁄2 teaspoon of garam masalaand add more salt and/or pepper if needed.
• Serve with brown rice and top with fresh coriander, if using.

MUSHROOMY CURRY WITH SPINACH & CHICKPEAS

Steps:

• Heat the oil in a large sauté pan. Add the onion and cook for 5 minutes over a medium heat. The onions should be soft and golden.
• Add the garlic, ginger and chilli and cook for another 2 minutes. Stir in the spices and cook for 1 minute until to can smell them. Add a splash of water if it gets too dry.
• Now add the mushrooms and a splash of water stir until the mushrooms are covered in the spices. Season with the salt and pepper.Pour in the can of tomatoes and add the chickpeas, stir and leave to simmer for 5 minutes. Then add the coconut milk, stir and leave to simmer gently for another 5 minutes.
• Add the spinach. As soon as the spinach has wilted the curry is ready. Serve immediately with basmati rice (white or brown), lime wedges and some coriander leaves.

MUSHROOM, CHICKPEA AND SPINACH CURRY

Steps:

• To make the chapatis, tip the chapati flour into a large bowl, add the salt and make a well in the middle. Gradually stir in 160-180ml/5½-6fl oz water and mix together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes.
• Heat a splash of oil in a large saucepan over a high heat and fry the mushrooms for 5-6 minutes until golden brown, then transfer to a plate with a slotted spoon.
• Wipe the pan with a piece of kitchen roll, then add a little more oil and reduce the heat slightly. Fry the onions for 4-5 minutes until soft, then add the garlic and ginger and fry for a couple of minutes more. Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas. Fry for a further minute, then add the chopped tomatoes to the pan. Stir in the cooked mushrooms, then cover and simmer gently for 10 minutes.
• Remove from the heat, stir in the spinach and yoghurt and season to taste.
• While the curry is simmering, make the chapati. Divide the dough into 8 equal pieces and roll each into a neat ball. Lightly dust the work surface with flour, then use a rolling pin to roll each into a thin disc, roughly 15cm/6in in diameter.
• Heat a non-stick frying pan over a medium-high heat and cook the chapatis, one at a time, for 20-30 seconds per side, until puffed up and lightly blistered. Brush with the melted butter and serve with the curry.