SPINACH, MUSHROOM & CHICKPEA CURRY
Servings: 2 people
Equipment
- saucepan with lid
- chopping board & sharp knife
- Method
Ingredients
- 1 tbsp mild curry paste
- 1 onion
- ½ pepper
- Tin tomatoes
- 100 g chestnut mushrooms
- 1 tin Chick Peas
- 50 g spinach
- Fresh coriander for garnish
Instructions
- Peel and chop onion
- Slice mushrooms
- Dice pepper
- Heat curry paste in pan, add onion and cook for 3 mins
- Add pepper cook for 2-3 mins
- Add tomatoes, cook for 5 mins
- Add mushrooms and cook for 5mins
- Stir in chick peas and allow to heat through
- Add spinach and allow to wilt
- Garnish with corriander
- Serve with broccoli rice, naan bread and mango chutney