If you’re looking for a 30 minute meal which is healthy, vegan, and packed full of flavour, look no further than this easy curry!

Easy Chickpea and Mushroom Curry
2015-05-14 08:25:58

Serves 4
Cook Time
30 min
Ingredients
- 1 can coconut milk (13.5 fl oz or 400 mL)
- 1 can chickpeas (15 oz)
- 2 teaspoons red curry paste
- 1 tablespoon tomato paste
- 1 tablespoon or more brown sugar
- 1 quarter lemon squeezed or more
- 1 tablespoon basil
- 1 bunch spinach, cleaned
- 4 green onions, chopped
- 2 cups sliced mushrooms
- salt to taste
Instructions
- Heat coconut milk in a large pan until it boils and reduce heat to simmer. Add next 6 ingredients to the coconut milk: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, basil. Mix everything together until even consistency.
- Add spinach, chopped green onions and sliced mushrooms to the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked, stirring occasionally. Add salt and pepper to taste.
Notes
- If you like your curry a bit runny, add a little bit of water in the end to reach the desired consistency. If reheating the next day, you will likely have to add a touch of water to the curry as it will thicken overnight in the refrigerator.
- The original recipe calls for a lot more spice than I can handle (2 tablespoons plus 1 teaspoon of the red curry paste, plus 1/4 teaspoon of chili powder).
- I served this with a mix of quinoa and freekeh, and weight watchers naan bread.
Adapted from Julia's Album
Adapted from Julia's Album
The Pescetonian http://pescetonian.co.uk/