Spinach, Mushroom & Chickpea Coconut Curry

Difficulty: Easy
Grade: 8
Duration: 20 min
Number of people: 3
Note: A big favourite of Siem!

• 2 tsp (10 ml) vegetable 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 large can)
• 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
• Rice

1. Add oil, onion, garlic, and 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.
2. Add the chickpeas and mushrooms to the pot and cook for 5 minutes. Add the curry and paprika powder and sauté for one minute longer.
3. Add the coconut milk, bell peppers, salt and pepper, and cook for another 5 minutes.
4. Add the spinach and tomatoes at the end, stir, and remove from heat. Serve with rice or naan, and garnish with chili flakes and lemon wedges. Enjoy!

source: https://www.pickuplimes.com/recipe/mushroom-chickpea-coconut-curry-130

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