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
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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!
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!
Camilla
Thank you Patricia, yes on a week night you really just want to keep things nice and simple:-)
Emily
This looks really yummy. I love veggie curries especially with spinach xx
Camilla
Thanks Emily:-)
Elizabeth
This is proper comfort food, this! Thank you for sharing with the No Waste Food Challenge!
Camilla
Thanks Elizabeth:-)
Kavey
I’m such a fan of chickpea curry, it’s a staple in North India and my mum’s is simple but so tasty.
Camilla
Yes I’m sure your mum’s is divine:-)
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?
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.
Debi @ Life Currents
This looks great! Perfect summer dinner that’s filled with flavors while not being heavy! Lovely.
Camilla
Thank you Debi, yes we’re loving lighter veggie based meal right now:-)
christine
Sounds so flavorful. I love all the little shortcuts you have w/ the frozen items and the powdered coconut milk!
Camilla
Thanks Christine, yes it makes things so much quicker:-)
peter @feedyoursoultoo
I love curry in anything. This looks so tasty and flavorful.
Camilla
Thanks Peter, it really was:-)
Ursula Hunt
This looks very tasty
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!
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:-)