Naomi's chickpea, spinach and mushroom curry

    45 min

    For all those who love these vegetables, and even those who don't. I first made it for my family, including my little sister who claimed that chickpeas, spinach and mushrooms were her 3 most hated vegetables. However, in this scrumptious curry, she can't help but ask for more. Quick and easy to make.


    West Midlands, England, UK
    23 people made this

    Serves: 6 

    • 3 medium onions, finely chopped
    • 2 cloves garlic, crushed
    • 500g mushrooms
    • 400g drained chickpeas
    • 300g sweetcorn (optional)
    • 2 teaspoons curry powder
    • 1kg fresh spinach

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Finely chop the onions and sautée the onions with crushed garlic in a saucepan.
    2. Add the chopped mushrooms, chickpeas and sweetcorn.
    3. You need to make a paste out of the curry powder and a little bit of water. I use medium curry powder, but it depends how hot you want the curry. You can use ready made curry paste if you prefer.
    4. Add the curry paste to the pan, and mix into the vegetables.
    5. When the vegetables have softened slightly, add the spinach. Let the curry simmer, stirring occasionally until the spinach has decreased in size, and all the vegetables are cooked.
    6. Serve hot with rice or couscous. Naan bread is also a delicious accompaniment to the dish.

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    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Excellent and very easy to make,Many thanks Naomi for the ease and simplicity of this recipe. Tasted spot on. Carlos.  -  08 Nov 2012


    Very simple and quick to make. It tastes fantastic. I used frozen spinach and left out the corn. I served it on rice and sprinkled a little cheddar cheese on top .Thank you Naomi. I'll be making this again on a regular basis.  -  01 Mar 2016


    I loved this, so easy to make, no faffing around with fussy ingredients, and tasted so good!!! Thank you  -  20 Feb 2017