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

1 cup

Mushrooms , sliced

1

Red Onion , diced

3 cloves

Garlic , minced

1 Tbsp

Canned Tomato Purée

1

Vegetable Bouillon Cube

1 tsp

1/2 Tbsp

Curry Powder

1 tsp

Ground Cumin

1 tsp

Crushed Red Pepper Flakes

(optional)

1 tsp

Ground Turmeric

3/4 tsp

Salt

1

Bay Leaf

1.5 oz

Coconut Cream

1 2/3 cups

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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