Name: Mushroom & Chickpea Coconut Curry
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tsp vegetable oil; 1 quantity medium onion (, chopped); 3 quantity garlic cloves (, minced); 1 tbsp grated fresh ginger; 2 cup cooked chickpeas; 6.2 oz button mushrooms (, sliced); 1 tbsp curry powder; 0.5 tsp sweet paprika powder; 1.67 cup canned full-fat coconut milk; 1 quantity bell pepper (, sliced); 1 pinch salt; 1 pinch ground black pepper; 4 cup fresh spinach; 1.25 cup cherry tomatoes (, halved); 1 cup red rice; 0.5 quantity lemon (, cut into wedges)

Instructions

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1

Cook the red rice (1 cup) according to the package instructions.
2

Meanwhile, heat the vegetable oil (2 tsp) in a large pot over high heat. Cook the onion (1 medium), cloves (3 garlic), and grated fresh ginger (1 tbsp) for 3 minutes. Add splashes of [water] as needed to deglaze the pot.
3

Add the cooked chickpeas (2 cups) and button mushrooms (6.2 oz) to the pot and cook for 5 minutes.
4

Add the curry powder (1 tbsp) and sweet paprika powder (0.5 tsp) and sauté for one minute longer.
5

Add the canned full-fat coconut milk (1.67 cup), pepper (1 bell), salt (1 pinch), and ground black pepper (1 pinch) and cook for another 5 minutes.
6

Add the fresh spinach (4 cups) and cherry tomatoes (1.25 cup) at the end, and stir. When the [fresh spinach] has wilted, remove from heat.
7

Serve the curry with the [red rice], squeeze over some lemon (0.5), and enjoy!