This week, I wanted to mix up the veggies in my weekly shop, so I decided to get creative with mushrooms! This is a super one-pot dish you can make ahead and save portions of for the week ahead – or feed a few hungry mouths in one go!

Recipe (Serves 4)

Ingredients

• 1 tbsp olive or rapeseed oil
• 1 garlic cloved, peeled and diced
• 1 heaped tbsp medium curry powder
• 1 tbsp ground turmeric
• 1 tsp fenugreek
• 1 tsp ground ginger
• 1 red onion, peeled and diced
• 2 bell peppers, core and stem removed, de-seeded and sliced into bite-size chunks
• 3 handfuls of washed spinach leaves
• 200g of buttom mushrooms, stems removed, washed and sliced
• 1 x 400ml tin of chopped tomatoes
• 1 tbsp of honey
• 1 x 400ml tin of coconut milk (full or low fat, whichever you prefer)
• 1 x 400g tin of chickpeas, drained and rinsed

Method

1. Prepare the garlic, onion and veggies, and set aside.
2. Heat the oil in a pot on a medium heat, then add the garlic and onions. Cook for 3-4 minutes until the onions are softened.
3. Add the spices to the onions and stir to coat the onions in them.
4. Add the remaining veggies except the spinach, and stir.
5. Add the chopped tomatoes and mix them in.
6. Add the chickpeas and honey, and stir again.
7. Next, add the coconut milk and mix it in.
8. Finally, add the spinach leaves, and allow them to wilt into the curry.
9. Bring to the boil, then turn the heat down to a simmer, and cook for about 15 minutes, stirring every so often to ensure the curry doesn’t stick to the pot.
10. During this time, you can prepare the side dish you want to have with the curry – brown rice, quinoa or spelt work well!
11. Note: Portions of this curry can be cooled and then frozen for later consumption (defrost fully before consuming!), or you can store it in the fridge for up to 4 days.

Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x