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

Mushroom, Spinach & Chickpea Curry

85 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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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. Lisa Williams

    21/12/2015 at 2:55 am

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

    Reply
  2. Paul Wilson

    15/10/2015 at 12:05 am

    Looks like a very healthy curry.

    Reply
  3. Paul Wilson

    28/09/2015 at 12:05 am

    Great idean for a curry.

    Reply
  4. Helen Thurston

    08/09/2015 at 3:04 pm

    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
    • Camilla

      08/09/2015 at 4:21 pm

      Thanks Helen, it’s become so popular:-)

      Reply
  5. olivia Kirby

    02/09/2015 at 5:38 pm

    looks a great Meat free Monday recipe!

    Reply
  6. Kirsty

    02/09/2015 at 9:01 am

    This is on my menu for this week!! Thanks for the recipe x

    Reply
    • Camilla

      02/09/2015 at 11:25 am

      Great Kirsty:-)

      Reply
  7. Jacqueline Roberts

    28/08/2015 at 9:23 pm

    Does look so yummy

    Reply
    • Camilla

      28/08/2015 at 10:04 pm

      Thank you Jacqueline:-)

      Reply
  8. Ursula Hunt

    25/08/2015 at 11:05 am

    Also great with a little chicken added to pamper to my husband’s carnivore needs

    Reply
    • Camilla

      25/08/2015 at 11:20 am

      LOL Ursula:-)

      Reply
  9. Maria Hackett

    17/08/2015 at 10:42 pm

    I love curries, this is mouth-watering!!

    Reply
    • Camilla

      17/08/2015 at 11:13 pm

      Thanks Maria:-)

      Reply
  10. Julie Carwardine

    17/08/2015 at 8:04 pm

    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
    • Camilla

      17/08/2015 at 10:07 pm

      Aaw, thanks Julie:-)

      Reply
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