Chickpea Curry with Spinach and Mushrooms

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 can
(15 oz)

Chickpeas

1 bunch

Fresh Spinach , roughly chopped

1

Medium Tomato , diced

120 g

Mushrooms , sliced

1

Red Onion , diced

3 cloves

Garlic , minced

15 g

Canned Tomato Purée

1

Vegetable Bouillon Cube

1 tsp

4 g

Curry Powder

2 g

Ground Cumin

2 g

Crushed Red Pepper Flakes

(optional)

2 g

Ground Turmeric

5 g

Salt

1

Bay Leaf

40 g

Coconut Cream

400 mL

Hot Water

boiling if possible

to taste

Cooked White Rice

for serving

to taste

Fresh Cilantro Leaves

for garnish

to taste

Freshly Squeezed Lime Juice

for garnish

Cooking Instructions

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Step 1

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.

Step 2

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

Step 3

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