Mushroom, Spinach, Chickpea Curry
This mushroom, spinach, chickpea curry is an easy, healthy, and yummy dinner option! It's a warming and comforting dish that packs a punch of flavor, and is also a great way to include some healthy spices such as turmeric, cumin, ginger, and garlic in your diet! This curry contains a lot of crimini mushrooms and spinach, both of which boast anti-inflammatory and antioxidant benefits. The chickpeas add plant-based protein to the dish.
- 1 1/2 lb crimini mushrooms
- 2 large yellow onions
- 400 g fresh baby spinach
- 3 1/2 cup chickpeas
- 4 tbsp water or vegetable broth
- 1 can whole or diced tomatoes
- 1 can coconut milk
- 1/4 cup tomato paste
- 1/2 large onion
- 4 large garlic cloves
- 1 1 inch piece fresh ginger
- 1 tbsp coconut sugar
- 1 tbsp mild curry powder
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp Himalayan salt
- 1/4 tsp chili powder
- Add all of the sauce ingredients to a blender, and blend until smooth. Set aside.
- In a large pot, heat the water or vegetable broth on medium-high heat and sautee the onions and mushrooms for about 5 minutes. Add more water or vegetable broth as needed to prevent them from sticking to the pan.
- Add the sauce and chickpeas to the pot, cover and keep on medium-high heat until it begins to bubble, about 5 minutes. Reduce heat to low-simmer, and simmer for 15 minutes.
- Add the spinach and allow it to wilt, about 3 minutes.
- Serve with the cooked grain of your choice such as millet, quinoa, or rice and season with Himalayan salt and black pepper to taste.
- Feel free to add in extra veggies, such as bell peppers, cauliflower, or potatoes.