Vegan Chickpea, Mushroom and Spinach Curry
This Vegan Chickpea, Mushroom and Spinach Curry is so flavorful and creamy, with a mild sauce that is a sure to be a family favorite. It is a warm hug in a bowl for the cozy weather, or for any time.
Servings: 4 people
Ingredients
- 1 small onion finely chopped
- 8 oz. mushrooms sliced or quartered*
- 1 tbsp oil
- 2 tsp garlic powder
- 1 tsp kosher salt to taste
- 1 tbsp curry powder
- 1 tbsp ground cumin
- 1/4 tsp ground ginger
- 1 tsp chili powder
- 1 3/4 tsp ground coriander
- 1 tbsp + 1 tsp tomato paste
- 2 cups sliced tomatoes
- 1/4 cup crushed tomatoes
- 1 15 oz. can coconut milk full-fat
- 1 15 oz. can chickpeas drained and rinsed
- 2 cups (gently packed) baby spinach
- Cilantro and red chili flakes for serving
Instructions
- Heat a large pan over medium heat, and add oil.
- Finely chop the onions and add to pan, and stir. While those are cooking, cut the mushrooms and add to pan.
- Cook another 5 to 7 min, stir occasionally. You want some browning of the mushrooms., so you may raise the heat slightly during this process.
- Add spices, tomato paste, and sliced tomatoes. Cook 1 min, stirring. Then add remaining ingredients except the baby spinach. Stir well and raise heat to bring to a boil, then lower the heat and gently simmer for 2 minutes.
- Add the baby spinach, and stir through. Cook another minute or two, until the baby spinach is just wilted. Taste and season with salt and pepper if desired.
- Serve with rice, chopped cilantro and red chili flakes if desired.
Notes
*to reduce total prep time a bit, you can buy pre-sliced mushrooms and give them a quick chop (these smaller mushroom pieces will cook faster); alternatively, you can pulse the whole or pre-sliced mushrooms in a food processor until chopped. This is a helpful way to make prep faster, if you have this equipment at home.