CHICKPEA, SPINACH & MUSHROOM CURRY

Ingredients 

• 2 tbsp olive oil
• 1 medium red onion, thinly sliced
• 4 garlic cloves, finely minced
• 2 tsp ginger
• 1 fresh red chilli, finely chopped
• 400g button mushrooms, thickly sliced
• 400g can chickpeas, drained and rinsed
• 500g fresh baby spinach
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 2 tsp garam masala (plus extra to finish)
• ½ tsp salt (or to taste)
• 150ml full-fat coconut milk
• 100ml chicken stock or water
• Juice of ½ a lemon
• Fresh coriander, roughly chopped, to garnish
• 1 naan each for serving

Method 

1. Sauté the aromatics: Heat the oil in a large pan over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes. Stir in the garlic, ginger and chilli (if using), and cook for another minute until fragrant.
2. Brown the mushrooms: Increase the heat slightly and add the sliced mushrooms to the pan. Sauté until golden and any released liquid has evaporated, about 7 minutes.
3. Spice it up: Sprinkle in the cumin, coriander, turmeric, garam masala, and salt. Stir well for 1 minute to toast the spices and coat the mushrooms evenly.
4. Add chickpeas & spinach: Mix in the chickpeas and spinach in batches, allowing the leaves to wilt before adding more. Cook until everything is well mixed and warmed through.
5. Create the sauce: Pour in the coconut milk and vegetable stock, stirring gently. Bring to a low simmer and cook for 5 minutes to meld the flavours.
6. Finish with tang: Remove from the heat and stir in the lemon juice. Taste and adjust seasoning if needed.
7. Serve: Transfer to a serving dish, sprinkle with extra garam masala and fresh coriander. Pair it with naan on the side.