Mushroom, chickpea and spinach curry

Name: Mushroom, chickpea and spinach curry
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 250g/9oz chapati flour (atta), plus extra for dusting; 50g/1¾oz butter, melted; ½ tsp salt; olive oil, for frying; 400g/14oz mushrooms, thickly sliced; 1 onion, roughly chopped; 3 garlic cloves, crushed; 30g/1oz piece root ginger, grated; 30g/1oz tomato purée; 1 tbsp garam masala; ½ tsp smoked paprika or chilli powder; 2 x 400g tins chickpeas, drained; 400g tin chopped tomatoes; 250g/9oz frozen spinach, defrosted; 100g/3½oz natural yoghurt; 30g/1oz fresh coriander, roughly chopped; salt and freshly ground black pepper

Instructions

Prep:30minCook:1h

This mushroom curry by Dr Rupy is so easy to whip up for a midweek dinner, and it contains 3 of your 5-a-day. Go the extra step and make your own chapatis and the whole meal will cost under £1 per portion. Each serving provides 646 kcal, 25g protein, 79g carbohydrate (of which 11g sugars), 22g fat (of which 8.5g saturates), 14g fibre and 1.4g salt.

Updated at: Fri, 04 Sep 2026 05:28:47 GMT