The Courier-Mail

MUSHROOM, SPINACH AND CHICKPEA CURRY

SERVES 4. PREP 5 MINS. COOK 15 MINS

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INGREDIENT­S

• 2 tbs extra virgin olive oil

• 4 medium sized portabello mushrooms, sliced

• 2 cups button mushrooms

• 3 spring onions, finely sliced

• 4 cloves garlic, sliced

• 1 red capsicum, finely sliced

• thumb-sized piece ginger, peeled and grated

• 1 bunch coriander, leaves picked, stems finely sliced

• 2 tbs Garam Masala

• 1 tbs mild curry powder

• 400g can crushed tomatoes or one punnet of cherry tomatoes

• 400g can chickpeas, rinsed, drained

• 270ml can low fat coconut milk

• 2 cups baby spinach

• ½ cup basmati rice, cooked, to serve

• lime wedges, to serve

METHOD

1 Heat olive oil in a large high-sided frying pan over high heat. Add mushrooms and cook, stirring for 3-4 minutes or until lightly golden. Add spring onions, capsicum, garlic, ginger and coriander stems and cook for

1-2 minutes or until fragrant.

2 Stir in Garam Masala and curry powder, then crushed tomatoes. Simmer for 5-10 minutes or until tomato mixture has thickened and darkened slightly. Stir in chickpeas, coconut milk and baby spinach. Cook until spinach wilts.

3 Divide rice between serving bowls, top with curry, coriander leaves and serve with lime wedges.

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