Meatless Monday: Mushroom, spinach, and coconut curry

Embracing a plant-based lifestyle doesn’t mean sacrificing flavour. This South African-inspired dish marries earthy mushrooms, vibrant spinach, and creamy coconut.

Ingredients

• 250g button mushrooms, sliced
• 200g baby spinach leaves
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 thumb-sized piece of fresh ginger, grated
• 1 red chili, deseeded and finely chopped (adjust to your spice preference)
• 400g canned chickpeas, drained and rinsed
• 400ml coconut milk
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• Salt and pepper to taste
• Fresh cilantro leaves, for garnish
• Cooked rice or naan bread, for serving

Method

1. Heat the vegetable oil in a large pan or skillet over medium heat.
2. Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
3. Stir in the minced garlic, grated ginger, and chopped red chili. Sauté for another 1-2 minutes until fragrant.
4. Add the sliced mushrooms to the pan and sauté for 4-5 minutes, or until they start to release their moisture and become tender.
5. Sprinkle the ground cumin, ground coriander, ground turmeric, and garam masala over the mushroom mixture. Stir well to coat the mushrooms evenly with the spices. Cook for another 2 minutes.
6. Pour in the coconut milk and add the drained chickpeas to the pan. Stir to combine all the ingredients.
7. Bring the mixture to a gentle simmer, and then reduce the heat to low. Allow it to simmer for 10-15 minutes, allowing the flavours to meld and the sauce to thicken.
8. Add the baby spinach leaves to the pan. Stir them into the curry until they wilt and become tender. This should take approximately 2-3 minutes.
9. Season the curry with salt and pepper to taste. Adjust the seasoning to suit your preferences.
10. Serve over cooked rice or with warm naan bread.