Mushroom and Chickpea Curry

RECIPE: MUSHROOM AND CHICKPEA CURRY

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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

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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.