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Mushroom, Spinach & Chickpea Curry - Fab Food 4 All
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4.73 from 11 votes

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


  • 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


  • 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!