Mushroom Curry with Spinach & Chickpeas

Ingredients:

• 1 tablespoon olive oil
• 1 brown onion, sliced
• 2 fat cloves garlic, minced
• 1 (5 cm) piece of ginger, peeled and finely grated
• 1 red chili pepper, seeds and pith removed, finely chopped
• 1 heaped teaspoon ground fenugreek
• 1 heaped teaspoon turmeric
• 1 heaped teaspoon medium curry powder
• 1 teaspoon yellow mustard seeds
• 1 (400g) can chopped tomatoes
• 1 (400g) can coconut milk
• 1 (400g) can chickpeas, drained and rinsed
• 450g mushrooms (chestnut and portobello), wiped clean and sliced thickly
• 100g baby spinach leaves
• ½ teaspoon sea salt
• ¼ teaspoon cracked black pepper
• A small handful of coriander/cilantro leaves, to serve
• Lime wedges, to serve

Instructions:

1. Cook Onions:

   • Heat the olive oil in a large sauté pan over medium heat. Add the sliced onion and cook for 5 minutes until soft and golden.

2. Add Aromatics:

   • Add the minced garlic, grated ginger, and chopped chili pepper. Cook for another 2 minutes.

3. Add Spices:

   • Stir in the ground fenugreek, turmeric, curry powder, and mustard seeds. Cook for 1 minute until fragrant. If the mixture gets too dry, add a splash of water.

4. Cook Mushrooms:

   • Add the sliced mushrooms and a splash of water. Stir until the mushrooms are coated with the spices. Season with sea salt and cracked black pepper.

5. Add Tomatoes and Chickpeas:

   • Pour in the chopped tomatoes and add the chickpeas. Stir well and let it simmer for 5 minutes.

6. Add Coconut Milk:

   • Stir in the coconut milk and continue to simmer gently for another 5 minutes.

7. Finish with Spinach:

   • Add the baby spinach leaves and cook until wilted. Serve immediately.

8. Serve:

   • Serve the curry with basmati rice (white or brown), lime wedges, and coriander leaves.

Notes:

• Mushrooms: A mix of chestnut and portobello mushrooms is used for more flavor and a meaty texture.
• Coconut Milk: Full-fat coconut milk is used for a richer flavor. For a coconut-free option, try almond milk thickened with a cornstarch slurry.
• Heat Level: This curry is mild. For a spicier version, increase the curry powder and/or add more chili.