RECIPE: MUSHROOM AND CHICKPEA CURRY


Ingredients:

Makes 5 meals.

  • 2 cups brown rice (uncooked)
  • 1 tbsp extra virgin olive oil
  • 1 brown onion, diced
  • 4 garlic cloves, minced
  • 2x 400g cans of crushed tomatoes
  • 1 can (275ml) coconut milk
  • 1 tbsp red curry paste
  • 2x 400g cans of chickpeas (drained and rinsed)
  • 400g chopped mushrooms
  • 3 big handfuls of baby spinach

Method:

  1. Cook rice according to packet.
  2. Heat 1 tbsp olive oil in a large pot on medium heat.
  3. Add the diced onion and minced garlic into the pot with heated oil.
  4. Cook for 2-3 minutes, stirring often.
  5. Add the crushed tomatoes, coconut cream and curry paste into the pot
  6. Stir well and cook for 5 minutes.
  7. Add chopped mushrooms and chickpeas into the pot and stir well. Simmer on a low heat for 5 minutes.
  8. One handful at a time, add the spinach into the pot and stir after each
  9. Cover and simmer on low heat for another 5-10 minutes.
  10. Divide rice and curry mixture evenly into containers. Cool in fridge before freezing.
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This recipe was created by Intern Dietitian Courtney Myers from the Nourish Naturally team.

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