My husband spotted this recipe in a magazine our chemist gave to him. It comes from the book Thrive on Five by Nina and Jo Littler and as I had all the ingredients to hand, I decided to try it out as it can be made in the time it takes the rice to cook and sometimes a quick meal is what is needed. Plus, it delivers five of your five-a-day vegetable portions.
1 medium onion, finely chopped
1 garlic clove, finely chopped
A little olive oil or coconut oil
1 – 2 tablespoons hot madras curry powder or a similar curry paste
2 tablespoons tomato puree
160g mushrooms, cut into bite-size pieces
400g chickpeas (including liquid)
1 teaspoon garam masala
A few coriander leaves (optional)
1 tablespoon natural yoghurt (optional)
Fry the onion and garlic in the oil until soft. Add the curry powder or paste and fry for a further minute over a nigh heat, stirring continuously until the spices have cooked.
Add the tomato puree and mushrooms and cook for a further couple of minutes before adding the chickpeas and their liquid. Top up with a little water if you think it is needed. Cook for about 15 minutes.
Stir in the spinach until wilted and sprinkle over the garam masala and a few coriander leaves, if using. Stir in the yoghurt for a creamier curry.
Serve with rice or chapatis.
I served the curry with Pilau rice and a cucumber raita. It was delicious and the recipe made two good servings. I added a small amount of water with the chick peas and stirred in yoghurt to make it creamier. I also used two good tablespoons of Madras Curry Paste but if you like your curry a little milder, then you could easily reduce this amount.
An excellent quick and tasty meal which will definitely be repeated in our household.