Ingredients

The following ingredients have 4 Servings
  • 3 tbsp Rapeseed oil
  • 2 Onions (medium, finely diced)
  • 1 Frozen ginger & garlic block (or 3 crushed garlic cloves + 1 tbsp grated ginger)
  • 2 tbsp Tandoori curry powder
  • 420 g Mushrooms (sliced)
  • 1 x 400g Tin chopped tomatoes
  • 1 x 400g Tin chickpeas in water
  • 240 g Baby spinach
  • 175 mls Coconut milk (made with 3 tbsp coconut milk powder & 175 mls warm water)
  • 2 Pinches of salt

Instruction

  • Heat the oil in a pan, add the onions and ginger/garlic and fry on a low to medium heat until the onions are golden, stirring occassionally (about 10 minutes).
  • Add the curry powder and fry for a minute.
  • Then add the mushrooms and fry until cooked through and any liquid evaporated.
  • Add the chopped tomatoes, coconut milk and salt, bring to the boil and then reduce to a simmer for 15 minutes under a lid.
  • Add the chickpeas and baby spinach and heat through for a few minutes until the leaves have wilted.
  • Serve with rice, vegetable samosa and mango chutney. Enjoy!