Mushroom Curry with Spinach & Chickpeas

THE LAST FOOD BLOG (1)
DynamiteCulinaire: "Lovely. A big hit with my non vegan husband & I…" Read More
18Ingredients
40Minutes
470Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 brown onion (sliced)
  • 2 cloves (garlic minced)
  • 1 ginger (x 5cm piece of, peeled and finely grated)
  • 1 seeds (red chilli pepper, and pith removed, then chopped finely)
  • 1 teaspoon fenugreek (ground)
  • 1 teaspoon turmeric
  • 1 teaspoon medium curry powder
  • 1 teaspoon yellow mustard seeds
  • 400 grams chopped tomatoes (can of)
  • 400 grams coconut milk
  • 400 grams chickpeas (can of, drained and rinsed)
  • 450 grams mushrooms (chestnut and portobello wiped clean and sliced thickly)
  • 100 grams baby spinach leaves
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1 coriander leaves (small handfull, to serve)
  • lime wedges (to serve)
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    NutritionView More

    470Calories
    Sodium26% DV630mg
    Fat45% DV29g
    Protein25% DV13g
    Carbs16% DV48g
    Fiber44% DV11g
    Calories470Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat22g110%
    Trans Fat
    Cholesterol
    Sodium630mg26%
    Potassium1230mg35%
    Protein13g25%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber11g44%
    Sugars10g20%
    Vitamin A15%
    Vitamin C60%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Lovely. A big hit with my non vegan husband & I. I didn’t have spinach but added in some courgettes, think any veg would work. Definitely make this again 👍