Mushroom & Chickpea Coconut Curry

Love food, love cooking. And the joy of sharing the spoils with good friends over a bottle or three.

Vibrant foods are the best. Bright veggies are nutritionally packed, and visually appealing foods just cry out to be eaten. This is a super quick curry to whip together, making it a great option for busy nights. For this recipe, the key to making it speedy for us was to prep and chop ingredients while other ingredients were on the stove cooking.

1 cup (160 g) uncooked red rice

2 tsp (10 mL) vegetable oil

1 medium onion , chopped

3 cloves garlic , minced

1 Tbsp (6 g) freshly grated ginger

2 cups (328 g) cooked chickpeas

2½ cups (175 g) button mushrooms , sliced

1 Tbsp (6 g) curry powder

½ tsp paprika powder

1⅔ cups (399 mL) canned full-fat coconut milk

1 bell pepper , sliced

1 pinch salt

1 pinch ground black pepper

4 cups (120 g) fresh spinach

15 cherry tomatoes , halved

½ lemon , cut into wedges

Directions at pickuplimes.com

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