Mushroom Chickpea Coconut Curry

Name: Mushroom Chickpea Coconut Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian, Indian
Ingredients: 2 tsp (10 ml) oil; 1 medium yellow or red onion, finely chopped; 3 cloves garlic, minced; 1 thumb sized piece of ginger, peeled, minced; 2 cups (480 g) cooked chickpeas*; 1.5 cups (250 g) mushrooms, thinly sliced (about 15 small mushrooms); 1 Tbsp (7g) curry powder; 1/2 tsp paprika powder; 1 can (400 ml) coconut milk (we used full-fat); 1 red bell pepper, cut into thin slices; 4 handfuls (about 100 g) baby spinach; 10-15 cherry tomatoes, sliced; Salt and pepper to taste

6 steps

Prep:10minCook:10min

Updated at: Thu, 17 Aug 2023 13:08:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories449.1 kcal (22%)

Total Fat25.4 g (36%)

Carbs45.8 g (18%)

Sugars10.8 g (12%)

Protein16.4 g (33%)

Sodium241.8 mg (12%)

Fiber12.9 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

10mloil

1yellow onion

medium, or red, finely chopped

3cloves garlic

minced

1 thumb sizedginger

piece, peeled, minced

480gchickpeas

cooked

250gmushrooms

thinly sliced, small

7gcurry powder

½ tsppaprika powder

1 x 400mlcan coconut milk

Instructions

Step 1

Add oil, onion, garlic, ginger to a large pot on high heat and sauté for 3 minutes. Add splashes of water to prevent burning, and to deglaze the pot as needed.

Step 2

Add the chickpeas and mushrooms to the pot and cook for 5 minutes.

Step 3

Add the curry and paprika powders and sauté for one minute longer.

Step 4

Add the coconut milk, bell peppers, salt, and pepper, and cook for another 5 minutes.

Step 5

Add the spinach and tomatoes at the end, stir, and remove from heat.

Step 6

Serve with rice or naan, and garnish with chili flakes and lemon wedges. Enjoy!

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