Super tasty and fuss-free, this Mushroom, Spinach and Chickpea Curry is a vegan dish that will please the whole family!
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!
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!
More Vegetarian Curry Recipes
If you’d like some more vegetarian curry inspiration why not check out these recipes from fellow bloggers:
- Egg, Leek & Potato Curry – Fab Food 4 All
- Vegetable Dhal Curry – Fab Food 4 All
- Swiss Chard & New Potato Dhal – The Veg Space
- Peanut Butter Chickpea Curry – Amuse Your Bouche
- Sweet Potato Curry, Spinach optional – Kavey Eats
- Butternut Squash & Coconut Curry – Supper in the Suburbs
Pin for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Mushroom, Spinach &; Chickpea Curry
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!
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?
Camilla
Thanks Mary! Of course you can use canned coconut milk:-)
Helen @ family-friends-food.com
This looks fab but mostly I can’t stop thinking about coconut milk powder and where I might get my hands on some! How did I not know about it till now?!
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:-)
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.
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!
Munchies and Munchkins
Yum. Perfect for meat free monday – will add to my meal plan! X
Camilla
Yay Becky, glad you like it:-)
Janice
Love the sun shining on your super-thrifty curry. It looks totally delicious and full of ingredients I love.
Camilla
Thanks Janice, yes the sun makes such a difference:-)
Ciara (My Fussy Eater)
This looks delicious. I’ve never tried coconut milk powder before but will definitely look out for it. Sounds like a great store cupboard staple!
Camilla
Thanks Ciara! Oh yes, haven’t bought a tin of coconut milk since discovering it:-)
Kate | The Veg Space
Yum! This looks really delish, just my kind of food, (especially with a cheeky samosa or seven). Thanks for linking to my swiss chard dhal!
Camilla
Thanks Kate, yes samosas are fab:-)
Dannii @ Hungry Healthy Happy
I love quick curries like this, especially when they have chickpeas in them. Hanks for linking to my recipe 🙂
Camilla
Thanks Danni, a pleasure:-)
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.
Camilla
Thanks Roz, do let me know what you think:-)
Becca @ Amuse Your Bouche
This looks delish! I love making homemade curries – I bet some people think they’re tricky, but they can be so quick and easy to make! And especially good served with those samosas, yummy 🙂
Camilla
Thanks Becca, yes you don’t have to mix you own spices necessarily when you just want a quick midweek meal:-)