AuthorLeah St John, CHN
RatingDifficultyBeginner

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.

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Yields8 Servings
Prep Time10 minsCook Time28 minsTotal Time38 mins

 1 ½ lbs crimini mushrooms
 2 large yellow onionsdiced
 400 g fresh baby spinachif using large spinach leaves, chop or tear into smaller pieces
 4 tbsp water or vegetable brothfor sautéing vegetables
Sauce
 1 can whole or diced tomatoes28 oz
 1 can coconut milkunsweetened
 ¼ cup tomato paste
 ½ large onionchopped
 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
 ½ tsp Himalayan salt
 ¼ tsp chili powder add more for a spicier curry

1

Add all of the sauce ingredients to a blender, and blend until smooth. Set aside.

2

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.

3

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.

4

Add the spinach and allow it to wilt, about 3 minutes.

5

Serve with the cooked grain of your choice such as millet, quinoa, or rice and season with Himalayan salt and black pepper to taste.

Notes
6

Feel free to add in extra veggies, such as bell peppers, cauliflower, or potatoes.

Category

Ingredients

 1 ½ lbs crimini mushrooms
 2 large yellow onionsdiced
 400 g fresh baby spinachif using large spinach leaves, chop or tear into smaller pieces
 4 tbsp water or vegetable brothfor sautéing vegetables
Sauce
 1 can whole or diced tomatoes28 oz
 1 can coconut milkunsweetened
 ¼ cup tomato paste
 ½ large onionchopped
 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
 ½ tsp Himalayan salt
 ¼ tsp chili powder add more for a spicier curry

Directions

1

Add all of the sauce ingredients to a blender, and blend until smooth. Set aside.

2

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.

3

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.

4

Add the spinach and allow it to wilt, about 3 minutes.

5

Serve with the cooked grain of your choice such as millet, quinoa, or rice and season with Himalayan salt and black pepper to taste.

Notes
6

Feel free to add in extra veggies, such as bell peppers, cauliflower, or potatoes.

Mushroom, Spinach, Chickpea Curry