Dinner for 4

Mushroom Chickpea Coconut Curry

Name: Mushroom Chickpea Coconut Curry
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup red rice; 2 tsp vegetable oil; 1 onion; 3 clove garlic; 1 tbsp grated fresh ginger; 2 cup cooked chickpeas; 6 1/6 oz button mushrooms; 1 tbsp curry powder; 1/2 tsp sweet paprika powder; 1 2/3 cup canned full-fat coconut milk; 1 bell pepper; 1 pinch salt; 1 pinch ground black pepper; 4 cup spinach; 1 1/4 cup cherry tomatoes; 1/2 lemon

Simmer chickpeas, mushrooms, vegetables, coconut milk, and spices while rice cooks separately for a warm, filling curry.

$2.90per serving $$

25 minstart to table

4servings

Indian Vegetarian Vegan Dairy-free Gluten-free Family Dinners Spring

Ingredients

1 cup red rice
2 tsp vegetable oil
1 onion
3 clove garlic
1 tbsp grated fresh ginger
2 cup cooked chickpeas
6 1/6 oz button mushrooms
1 tbsp curry powder
1/2 tsp sweet paprika powder
1 2/3 cup canned full-fat coconut milk
1 bell pepper
1 pinch salt
1 pinch ground black pepper
4 cup spinach
1 1/4 cup cherry tomatoes
1/2 lemon

Steps

Cook the red rice in water according to its package directions, usually for 20 minutes.
Heat the oil in a large skillet over medium heat and cook the onion, garlic, and ginger for 3 minutes.
Add mushrooms, bell pepper, curry powder, and paprika, then cook for 5 minutes.
Stir in chickpeas, coconut milk, salt, and pepper, then simmer for 8 minutes.
Add spinach and tomatoes, then cook for 3 minutes until the spinach wilts.
Stir in lemon juice and serve the curry with the cooked rice.

Main ingredient on sale this week? See what to make with canned beans on sale.