Mushroom, Pea and Spinach Curry

 Mushroom, Pea and Spinach Curry

A rich, creamy and very easy to make Mushroom Curry that pairs perfectly with our Tandoori Masala blend. The mixture of chestnut and Portobello mushrooms gives the curry a real depth and a lovely 'meaty' texture. We've added peas and spinach to this recipe or you could use chickpeas too. 

Makes: 4
Prep Time: 15 minutes
Cooking time: 20 minutes
Method: hob
Heat scale: 🌶️

Ingredients

1 tbsp oil
1 large onion, finely chopped
2 cloves of garlic, crushed
5cm piece of ginger, grated
4-5 tsp Tandoori Masala
2 tbsp tomato puree
400ml coconut milk
450g mushrooms, sliced (approx. 250g chestnut mushrooms and 200g Portobello mushrooms, or 3 large ones)
250g frozen peas
150g spinach
½ tsp salt
Fresh coriander
Lime wedges to serve

Method

1. Heat the oil and cook the onions until soft, around 5-10 minutes. 
2. Then add the garlic and ginger and cook for a couple of minutes
3. Add the tomato puree, Tandoori Masala spices and a splash of water. Cook for a couple of minutes until you can smell the spices.
4. Add the mushrooms and stir well (you may need to add a little more water to keep the mixture loose and to stop the spices from burning). Cook for another 3-4 minutes.
5. Add the coconut milk (and, if using, the chickpeas) and cook gently for 10 minutes.  Add stock or boiling water if it needs more liquid.
6. Finally add the frozen peas, spinach and season with salt. Stir well and serve when spinach has wilted.
7. Garnish with fresh coriander and lime wedges. 

Recipe Notes: If you don't like coconut milk, you could substitute this for 300ml stock instead.

We have many other Vegan and Vegetarian Curry Recipes listed in our blog using a whole range of different vegetables and pulses.

 Or browse our huge variety of easy curry recipes.