Mushroom Chickpea Coconut Curry
Enjoy a flavorful and quick mushroom and chickpea coconut curry, perfect for busy evenings. This vibrant dish is packed with nutritious vegetables, creamy coconut, and aromatic spices, delivering a satisfying meal with minimal effort.
Instructions
- 1
Cook the red rice (1 cup) according to package instructions.
- 2
Meanwhile, heat the vegetable oil (2 tsp) in a large pot over high heat. Cook the medium onion (1 quantity), garlic cloves (3 quantity), and grated fresh ginger (1 tbsp) for minutes (3). Add splashes of water as needed to deglaze the pot.
- 3
Add the cooked chickpeas (2 cup) and button mushrooms (6.2 oz) to the pot and cook for minutes (5).
- 4
Add the curry powder (1 tbsp) and sweet paprika (0.5 tsp) and sauté for minute (1) longer.
- 5
Add the coconut milk (1.67 cup), bell pepper (1 quantity), salt (1 pinch), and ground black pepper (1 pinch) and cook for another minutes (5).
- 6
Add the fresh spinach (4 cup) 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 quantity), and enjoy!
Nutrition Facts
Per portion