Name: Chickpea Curry with Spinach and Mushrooms
Total time: PT1500.0S
Yield: 2
Ingredients: 1 can Chickpeas; 1 bunch Fresh Spinach; 1 Tomato; 120 gram Mushroom; 1 Red Onion; 3 clove Garlic; 1 tablespoon Canned Tomato Purée; 1 Vegetable Bouillon Cube; 2 teaspoon Curry Powder; 1 teaspoon Ground Cumin; 1 teaspoon Crushed Red Pepper Flakes; 1 teaspoon Ground Turmeric; 3/4 teaspoon Salt; 1 Bay Leaf; 40 gram Coconut Cream; 400 milliliter Water; to taste White Rice; to taste Fresh Cilantro Leaf; to taste Lime Juice

This yummy and delightful chickpea curry recipe is vegan, healthy, cheap, and counts as 3 servings of vegetables.

Low-Fat

Budget-Friendly

Beginner

Quick

Chickpea Curry with Spinach and Mushrooms

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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Chickpeas

Fresh Spinach

bunch

Tomato

Mushroom

gram

Red Onion

Garlic

clove

Canned Tomato Purée

tablespoon

Vegetable Bouillon Cube

Curry Powder

teaspoon

Ground Cumin

Crushed Red Pepper Flakes

Ground Turmeric

Salt

Bay Leaf

Coconut Cream

Water

milliliter

White Rice

to taste

Fresh Cilantro Leaf

Lime Juice

Stove

Heat oil in a large, non-stick frying pan, add the {@0:} and fry for 2-3 minutes until the garlic turns slightly golden in colour.

Heat oil in a large, non-stick frying pan, add the Garlic (3 clove) [minced] and fry for 2-3 minutes until the garlic turns slightly golden in colour.

Heat oil in a large, non-stick frying pan, add the Garlic (3 cloves) and fry for 2-3 minutes until the garlic turns slightly golden in colour.

Add the {@0:} and stir-fry for 2-3 minutes.

Add the Red Onion (1 N/A) [diced] and stir-fry for 2-3 minutes.

Add the Red Onion (1) and stir-fry for 2-3 minutes.

Add the {@0:} and {@1:}, stir-fry for another 2-3 minutes.

Add the Mushroom (120 gram) [sliced] and Tomato (1 N/A) [diced], stir-fry for another 2-3 minutes.

Add the Mushroom (120 g) and Tomato (1), stir-fry for another 2-3 minutes.

Add in the {@4:}, {@2:}, {@7:}, {@1:}, {@6:}, {@5:}, {@0:}, {@3:}, {@9:} and {@8:}.

Add in the Fresh Spinach (1 bunch) [roughly chopped], Canned Tomato Purée (1 tablespoon), Chickpeas (1 can), Vegetable Bouillon Cube (1 N/A), Curry Powder (2 teaspoon), Ground Cumin (1 teaspoon), Crushed Red Pepper Flakes (1 teaspoon), Ground Turmeric (1 teaspoon), Salt (3/4 teaspoon) and Bay Leaf (1 N/A).

Add in the Fresh Spinach (1 bunch), Canned Tomato Purée (1 Tbsp), Chickpeas (1 can), Vegetable Bouillon Cube (1), Curry Powder (2 tsp), Ground Cumin (1 tsp), Crushed Red Pepper Flakes (1 tsp), Ground Turmeric (1 tsp), Salt (3/4 tsp) and Bay Leaf (1).

Stir-fry for another 3-5 minutes, until you can see the spices are evenly coating the vegetables, then add {@0:} to the pan and cook.

Stir-fry for another 3-5 minutes, until you can see the spices are evenly coating the vegetables, then add Water (400 milliliter) to the pan and cook.

Stir-fry for another 3-5 minutes, until you can see the spices are evenly coating the vegetables, then add Water (400 mL) to the pan and cook.

Bring the curry to the boil, and then reduce to medium-low heat and add in the {@0:}, stirring until the coconut is mixed evenly through the curry.

Bring the curry to the boil, and then reduce to medium-low heat and add in the Coconut Cream (40 gram), stirring until the coconut is mixed evenly through the curry.

Bring the curry to the boil, and then reduce to medium-low heat and add in the Coconut Cream (40 g), stirring until the coconut is mixed evenly through the curry.

Cover with the lid and let the curry simmer for 10 to 12 minutes until it is thick and creamy in texture. Taste and season with more salt and pepper if required.

Sprinkle the {@0:} on the top and serve with {@2:} and {@1:}.

Sprinkle the Fresh Cilantro Leaves ( to taste) on the top and serve with White Rice ( to taste) and Lime Juice ( to taste).

Sprinkle the Fresh Cilantro Leaf (to taste) on the top and serve with White Rice (to taste) and Lime Juice (to taste).

Chickpea Curry with Spinach and Mushrooms

5.0

25MINS

$4.46

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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