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You are here: Home / Vegetarian / Mushroom, Spinach & Chickpea Curry

Mushroom, Spinach & Chickpea Curry

87 Comments

Super tasty and fuss free, this Mushroom, Spinach and Chickpea Curry is a vegan dish that will please the whole family!
Mushroom, Spinach & Chickpea Curry - Fab Food 4 All

I love curry as does my family and it really doesn’t have to be a long drawn out affair when you just want a quick and nutritious meal on a week night. I came up with this Mushroom, Spinach & Chickpea Curry after one of my bargain shops.

Having a carrier bag of mushrooms bought for 3p and a bag of spinach for 1p it just seemed obvious to make a Mushroom, Spinach and Chickpea Curry with added ingredients from my cupboard.

I always have a box of Coconut Milk powder on the go as it is a far cheaper way of making coconut milk and lasts ages too (find it in the World Food Aisle if you haven’t discovered this marvel for yourself yet.)

There’s also a pretty good selection of world food ingredients to be had from the freezer in your local supermarket and that’s where I recently picked up the frozen garlic and ginger blocks (also reduced) which make life so much easier!

Mushroom, Spinach & Chickpea Curry - Fab Food 4 All

Mushroom, Spinach & Chickpea Curry - Fab Food 4 All

My family loved this vegetarian curry which we had with some vegetable samosas, rice and mango chutney. Why not enjoy if for a #MeatFreeMonday? We seem to be having a lot more vegetarian dishes these days and no-one says “where’s the meat?” any more!

Mushroom, Spinach & Chickpea Curry - Fab Food 4 All

If you’d like some more vegetarian curry inspiration why not check out these recipes from fellow bloggers:

  • Thai Yellow Vegetable Curry – The Foodie Couple
  • Swiss Chard & New Potato Dhal – The Veg Space
  • Peanut Butter Chickpea Curry – Amuse Your Bouche
  • Sweet Potato Curry, Spinach optional – Kavey Eats
  • Roasted Pumpkin Red Thai Curry – Recipes from a Pantry
  • Butternut Squash & Coconut Curry – Supper in the Suburbs
  • Egg, Leek & Potato Curry – Fab Food 4 All
  • Vegetable Dhal Curry – Fab Food 4 All

As this dish was so thrifty I am entering it into Credit Crunch Munch which I am hosting this month and run with Fuss Free Flavours. Then I’m entering it into the No Waste Food Challenge over at Elizabeth’s Kitchen Diary and Extra Veg over at Utterly Scrummy which is co-hosted by Fuss Free Flavours.

Credit Crunch Munch

no-waste-food-badge

Extra Veg event

 

 

 

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Vegan Mushroom, Spinach & Chickpea Curry - Fab Food 4 All #curry #mushroom #spinach #chickpea #vegan #vegetarian

Mushroom, Spinach & Chickpea Curry - Fab Food 4 All
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4.73 from 11 votes
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Mushroom, Spinach & Chickpea Curry

A super tasty, fuss free Mushroom, Spinach and Chickpea Curry suitable for vegetarians and vegans:-)
Course Main
Cuisine Indian
Keyword curry, quick, vegan
Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings 4
Author Camilla Hawkins

Ingredients

  • 3 tbsp Rapeseed oil
  • 2 Onions medium, finely diced
  • 1 Frozen ginger & garlic block or 3 crushed garlic cloves + 1 tbsp grated ginger
  • 2 tbsp Tandoori curry powder
  • 420 g Mushrooms sliced
  • 1 x 400g Tin chopped tomatoes
  • 1 x 400g Tin chickpeas in water
  • 240 g Baby spinach
  • 175 mls Coconut milk made with 3 tbsp coconut milk powder & 175 mls warm water
  • 2 Pinches of salt

Instructions

  • Heat the oil in a pan, add the onions and ginger/garlic and fry on a low to medium heat until the onions are golden, stirring occassionally (about 10 minutes).
  • Add the curry powder and fry for a minute.
  • Then add the mushrooms and fry until cooked through and any liquid evaporated.
  • Add the chopped tomatoes, coconut milk and salt, bring to the boil and then reduce to a simmer for 15 minutes under a lid.
  • Add the chickpeas and baby spinach and heat through for a few minutes until the leaves have wilted.
  • Serve with rice, vegetable samosa and mango chutney. Enjoy!
Previous Post: « Pork & Mushrooms in a Cream & Tarragon Sauce
Next Post: Caramelised Courgette Soup »

Reader Interactions

Comments

  1. Sally

    08/02/2021 at 2:57 pm

    Hi. When adding the ,chickpeas in water’, do you add the water too? Or do you drain & rinse them? Thanks

    Reply
    • Camilla

      08/02/2021 at 3:12 pm

      Hi Sally, you drain them.

      Reply
  2. Annelize

    06/08/2020 at 9:52 am

    This looks totally delicious! The flavour combinations sounds fantastic and perfect for a curry. Thank you for posting 🙂

    Reply
  3. Trish

    29/06/2020 at 2:23 pm

    Fantastic recipe! Made it for my daughter & myself! Delicious, we served it with sweet potato mash & side salad!
    The original recipe we’ve served with quinoa, cauliflower rice! Just for something different! Thank you!

    Reply
    • Camilla

      29/06/2020 at 3:53 pm

      Excellent Trish, so glad that you and your daughter like this curry. I haven’t made it in too long so need to fix that:-)

      Reply
  4. Amy Fidler

    11/04/2017 at 9:05 am

    Looks delicious x ideal for family get together’s x

    Reply
    • Camilla

      11/04/2017 at 11:08 pm

      Thanks Amy, it really is lush:-)

      Reply
  5. Christine

    09/08/2016 at 6:43 pm

    Hello,

    Had this tonight and it was super tasty, however have a bit left over and wondered if it could be frozen?

    Reply
    • Camilla

      09/08/2016 at 11:11 pm

      Hi Christine I have never frozen it so couldn’t say how it freezes, I would just reheat it and have the rest for lunch or dinner the following day.

      Reply
  6. Jayne Sullivan

    08/05/2016 at 11:38 pm

    This looks so good. A nice change from my usual Sweet Potato based recipe.

    Reply
    • Camilla

      08/05/2016 at 11:53 pm

      Thanks Jayne:-)

      Reply
  7. Jenny Paulin

    15/03/2016 at 1:37 pm

    this is right top my mushroom and curry loving street! pinned it for a later date x

    Reply
    • Camilla

      15/03/2016 at 8:24 pm

      Great Jenny, so pleased to hear that:-)

      Reply
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