This curry happened by accident (as my recipes often do!). I was making a curry for the rest of the family and just used what was in the fridge to make a veggie version for myself. It is sooooo tasty!
Prep Time: 5 minutes
Cooking Time: 30 minutes
1 tablespoon vegetable oil
Quarter of an onion, diced
2 medium sized closed cup mushrooms, chopped into chunks
Quarter tin of chickpeas
1 tablespoon Pataks Tikka curry paste
Quarter tin of coconut milk
2 handfuls spinach
Put the oil in a pan on a medium heat.
Add the onion and cook until softened.
Add the mushrooms and chickpeas.
Cook for a couple of minutes.
Add the curry paste and stir well, ensuring everything is well coated.
Cook for 5 minutes.
Add the coconut milk and spinach.
Simmer for 20 minutes, stirring occasionally.
Serve with rice, naan bread or roti.