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Mushroom, Spinach & Chickpea Curry

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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 weeknight.

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.

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

My family loved this vegetarian curry which we had with some vegetable samosas, rice, and mango chutney.

Why not enjoy it for a #MeatFreeMonday? We seem to be having a lot more vegetarian dishes these days and no one says “Where’s the meat?” anymore!

Mushroom, Spinach & Chickpea Curry - Fab Food 4 All

More Vegetarian Curry Recipes

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

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

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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 vegans.
Course Main
Cuisine Indian
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 ml Coconut milk made with 3 tbsp coconut milk powder & 175 mls warm water
  • 2 Pinches 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!

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Comments

  1. Sally

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

    Reply

  2. Annelize

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

    Reply

  3. Trish

    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

  5. Christine

    Hello,

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

    Reply

  8. Lisa Williams

    fantastic this would be ace to give the family a break from the leftover turkey once the sandwiches start getting boring!

    Reply

  11. Helen Thurston

    Never understood why some people think vegan food is boring – they’ve obviously never tried this! So quick and easy to make as well.

    Reply

  17. Julie Carwardine

    I’m a huge curry fan, (probably why I’m huge) and this ticks all the right boxes. I only eat meat occasionally and this sounds lovely! xxx

    Reply

  18. Darrell

    All my favourite flavours in one dish. Will certainly be trying this. Thanks for postinh this great recipe

    Reply

  26. Barbara

    I love all the ingredients and am vegetarian so I tried this tonight and I have to say I found it a bit bland. If I try it again I will up the spice content. Thanks for the powdered coconut milk tip though. Not available in my local supermarkets but will look out for it when I’m in a bigger one.

    Reply

    • Camilla

      That’s strange Barbara, maybe it depends on the brand and age of your Tandoori curry powder but as with all dishes as Nigel Slater says a recipe is just a starting place so by all means add what you like to make it to your taste:-) Tesco is where I buy the Maggie Coconut Milk Powder but I’ve seen it elsewhere too.

      Reply

  28. Patricia @ Grab a Plate

    Ah! Nothing smells as good as curry cooking in the kitchen! This looks lovely and I love how easy it is to make! Beautiful!

    Reply

  32. Leisel S

    This sounds really good, and I’m not even a fan of chickpeas. I assume they’d take in all the curry flavor?

    Reply

    • Camilla

      I’m sure they do absorb a lot of it but have never really stopped to think LOL as we all love chickpeas but they do disappear into the curry flavour.

      Reply

  37. Ceri

    Very thrifty indeed, and looks like you had this on a glorious summer day – the light on that curry!. I’m most definitely a fan of the red sticker aisle in the supermarket at the end of the day! I’m finding myself eat more vegetarian food too these days. Loving it!

    Reply

    • Camilla

      Thanks Ceri, luckily it’s quite sunny here on and off and all these dinner shots are being taken at about 7pm onwards so just catching the last of the sun before it disappears:-)

      Reply

  38. Mary

    I love curry, but I’ve never tried to make it. This recipe looks simple enough, I’m going to look for powdered coconut milk at the grocery store today, I think I have the rest of the ingredients. If I can’t find it in powdered form can I used canned coconut milk?

    Reply

    • Camilla

      Thanks Helen, the brand is Maggi and it’s in a bright yellow box! I get mine in Tesco but pretty sure other supermarkets sell it too:-)

      Reply

  40. sarah

    I love reading about your bargain buys! Sadly I haven’t managed to bag anything for 1p yet. 🙁 But I always think of you when I’m out hunting haha. I said to my partner “Im trying to do a Camilla” and he’s like…”who’s Camilla?!”. Well he knows now. 😉

    Never knew you could get coconut powder, I’ve very intrigued by this. Usually we’d only buy coconut milk from our local Asian supermarket, which is quite far from where we live. On my shopping list. 🙂

    Curry sounds delicious. Pinned/Stumbled/Yummed.

    Reply

    • Camilla

      You gave me a chuckle Sarah, lovely to know I’m having an impact on your life LOL:-) I’ve bigged up dried coconut milk before but decided it was time to wave the flag again as I just get so bemused by all those expensive tins and blocks when the powdered stuff does the job so well! Finger’s crossed for some ultra bargains coming your way soon!

      Reply

  46. Roz @ The Foodie Couple Blog

    This looks like a delicious curry. I find curries are a way to really inc my veg intake so try and cook one a week – will def try this one out. thanks for including my recipe.

    Reply

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