Quick Five-a-Day Curry

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)
160g spinach
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.


Five-a-Day Curry

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.


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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