Spinach Chick Pea and Mushroom Curry

Spinach Chick Pea and Mushroom Curry


  • 2 tablespoons ghee
  • 1 tablespoon cumin seeds
  • 2 cloves garlic, crushed
  • 1 onion, finely chopped
  • 1 green chilli, very finely chopped
  • 1 tablespoon garam masala
  • 150 milliliters water
  • 300 grams mixed mushrooms, sliced
  • 250 grams fresh spinach, washed, roughly chopped
  • 300 grams can chickpeas, or 100g dried chickpeas, soaked overnight and cooked
  • lime wedges, to garnish


Yield: 4 servings. Heat the ghee in a wok or large pan. Fry the cumin seeds, garlic and onion for 2 minutes. Add the chilli, garam masala, water and mushrooms and cook for 4 minutes. Add the spinach and stir. As the spinach wilts add the chickpeas and cook for 4 minutes. Garnish with the lime wedges and serve with naan bread and Indian pickles.

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