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 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!
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:
- 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
- Butternut Squash & Coconut Curry – Supper in the Suburbs
- Egg, Leek & Potato Curry – Fab Food 4 All
- Vegetable Dhal Curry – Fab Food 4 All
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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 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!
Lisa Williams
fantastic this would be ace to give the family a break from the leftover turkey once the sandwiches start getting boring!
Paul Wilson
Looks like a very healthy curry.
Paul Wilson
Great idean for a curry.
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.
Camilla
Thanks Helen, it’s become so popular:-)
olivia Kirby
looks a great Meat free Monday recipe!
Kirsty
This is on my menu for this week!! Thanks for the recipe x
Camilla
Great Kirsty:-)
Jacqueline Roberts
Does look so yummy
Camilla
Thank you Jacqueline:-)
Ursula Hunt
Also great with a little chicken added to pamper to my husband’s carnivore needs
Camilla
LOL Ursula:-)
Maria Hackett
I love curries, this is mouth-watering!!
Camilla
Thanks Maria:-)
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
Camilla
Aaw, thanks Julie:-)