Winter Recipe Idea – Spinach, Mushroom and Chickpea Curry!

Serves 4

  • 3 tbsp olive oil
  • 1 cinnamon stick
  • 1 tbsp cumin seeds
  • 1 tbsp ground turmeric
  • I tbsp ground coriander
  • 1 tbsp ground cumin
  • 2 red onion, chopped
  • 2 long green chillies, seeded and chopped
  • 350g mushrooms, sliced
  • 4 cloves garlic, chopped
  • 1 x 400g can diced tomatoes
  • ¾ cup quinoa grain, rinsed and drained
  • 1½ cups hot water
  • 2 x 400 cans chickpeas, drained
  • salt to taste
  • 150g baby spinach leaves
  • ½ cup coriander
  • lime juice to taste
  • Greek yoghurt for serving

Heat the olive oil in a large saucepan, stir in the cinnamon and cumin seeds and cook a few seconds until fragrant. Stir in turmeric, coriander and cumin and cook a few seconds more to release their flavours. Add a Little more oil if needed.

Add the onion and chillies and cook until the onion is soft. Stir in the mushrooms and garlic and cook for 3-4 minutes until the mushrooms soften and collapse. Add the tomatoes, stir well and bring up to a light boil. Stir in the quinoa and water, cover and simmer on low heat for 10 minutes.

Add the chickpeas, season with salt, cover and simmer for another 5-10 minutes until the quinoa is cooked and tender. Stir in the spinach and coriander and cook until the spinach has wilted. Serve with a squeeze of lime juice and a dollop of yoghurt.

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