Name: Mushroomy Curry with Spinach & Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbs olive oil; 1 brown onion (sliced); 2 fat cloves of garlic (minced); 1 x 5cm piece of ginger (peeled and finely grated); 1 red chilli pepper (seeds and pith removed, then chopped finely); 1 heaped tsp ground fenugreek; 1 heaped tsp turmeric; 1 heaped tsp medium curry powder; 1 tsp yellow mustard seeds; 1 x 400g can of chopped tomatoes; 1 x 400g can coconut milk; 1 x 400 g can of chickpeas (drained and rinsed); 450 g mushrooms, chestnut and portobello (wiped clean and sliced thickly); 100 g baby spinach leaves; 1/2 tsp sea salt; 1/4 tsp cracked black pepper; 1 small handfull coriander leaves to serve; lime wedges to serve