Mushroom Curry with Spinach & Chickpeas

thelastfoodblog.com

Kris Cole

1 tbs olive oil

1 brown onion sliced

2 fat cloves of garlic minced

1 x 5cm piece of ginger peeled and finely grated

1 red chilli pepper seeds and pith removed, then chopped finely

1 heaped tsp ground fenugreek

1 heaped tsp turmeric

1 heaped tsp medium curry powder

1 tsp yellow mustard seeds

1 x 400g can of chopped tomatoes

1 x 400g can coconut milk

1 x 400 g can of chickpeas drained and rinsed

450 g mushrooms, chestnut and portobello wiped clean and sliced thickly

100 g baby spinach leaves

½ tsp sea salt

¼ tsp cracked black pepper

1 small handfull coriander leaves to serve

lime wedges to serve

Directions at thelastfoodblog.com

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