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Mushroom Chickpea & Spinach Curry with Homemade Chapatis

Looking for a delicious, easy-to-make dinner that’s also budget-friendly? This Mushroom, Chickpea & Spinach Curry with Homemade Chapatis is your answer! Packed with veggies and full of flavor, it’s perfect for a midweek meal. Plus, with homemade chapatis, you can enjoy this hearty meal for under £1 per portion!

Makes About 8 Servings

Ingredients

For the Chapatis:

  • 250g/9oz chapati flour (atta)
  • 50g/1¾oz butter, melted
  • ½ tsp salt

For the Curry:

  • Olive oil, for frying
  • 400g/14oz mushrooms, thickly sliced
  • 1 onion, roughly chopped
  • 3 garlic cloves, crushed
  • 30g/1oz piece root ginger, grated
  • 30g/1oz tomato purée
  • 1 tbsp garam masala
  • ½ tsp smoked paprika or chili powder
  • 2 x 400g tins chickpeas, drained
  • 400g tin chopped tomatoes
  • 250g/9oz frozen spinach, defrosted
  • 100g/3½oz natural yogurt
  • 30g/1oz fresh coriander, roughly chopped
  • Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Chapatis

In a large mixing bowl, combine chapati flour, salt, and water gradually to form a smooth dough. Knead until the dough is smooth and elastic, about 5-7 minutes. Cover the dough with a damp cloth and let it rest for 20 minutes. Learn more about making chapati dough.

2. Divide and Roll the Dough

After resting, divide the dough into 8 equal balls. Using a rolling pin, roll out each ball into a thin disc on a lightly floured surface. Ensure the discs are as thin as possible without tearing. Tips for rolling chapatis.

3. Cook the Chapatis

Heat a hot, dry frying pan over medium-high heat. Once hot, place a rolled chapati onto the pan. Cook until bubbles start to form on the surface, then flip and cook the other side until lightly blistered and puffed, about 1-2 minutes per side. Brush each chapati with melted butter while still warm. Keep the cooked chapatis covered with a clean towel to stay soft. How to cook chapatis perfectly.

4. Sauté the Vegetables

In a large saucepan, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the crushed garlic cloves and grated ginger, cooking for an additional 2 minutes until fragrant.

5. Add Mushrooms and Spices

Add the sliced mushrooms to the pan and cook until they begin to release their moisture and turn golden, about 5-7 minutes. Stir in the tomato purée, garam masala, and smoked paprika or chili powder. Cook for another 2 minutes to allow the spices to bloom. Understanding garam masala.

6. Incorporate Chickpeas and Tomatoes

Add the drained chickpeas and chopped tomatoes to the pan. Stir well to combine all the ingredients. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together. How to cook chickpeas in curry.

7. Add Spinach and Yogurt

Stir in the defrosted spinach and natural yogurt. Mix until the spinach is fully incorporated and heated through. Season with salt and freshly ground black pepper to taste. Benefits of adding spinach to curry.

8. Garnish and Serve

Remove the curry from heat and sprinkle with freshly chopped coriander. Serve the Mushroom, Chickpea & Spinach Curry hot alongside the homemade chapatis for a complete and satisfying meal. Ideas for serving curry.

Tips

  • Make Ahead: Prepare the curry a day in advance to allow the flavors to develop even more. Reheat gently on the stovetop before serving.
  • Vegan Option: Substitute natural yogurt with dairy-free yogurt to make this curry vegan-friendly.
  • Add Extra Veggies: Incorporate other vegetables like zucchini, bell peppers, or cauliflower for added nutrition and variety.
  • Adjust the Spice Level: Modify the amount of chili powder and garam masala to suit your preferred level of heat.
  • Storage: Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of water if needed.

Serving Suggestion

Serve your Mushroom, Chickpea & Spinach Curry with Homemade Chapatis with a side of yogurt raita or a fresh cucumber salad to add a cooling contrast to the spicy curry. For more side dish ideas, explore these suggestions to complement your hearty meal perfectly.

Nutrition Information (per serving)

  • Calories: 350 kcal
  • Protein: 20g
  • Carbohydrates: 45g
  • Fat: 12g
  • Fiber: 8g

Why You’ll Love This Recipe

Mushroom, Chickpea & Spinach Curry with Homemade Chapatis is the perfect blend of convenience, nutrition, and flavor. This one-pot meal is not only easy to prepare but also packed with hearty vegetables and protein-rich chickpeas, making it a balanced and satisfying dinner option. The homemade chapatis add an authentic touch, allowing you to enjoy fresh, soft flatbreads that pair perfectly with the rich and spicy curry. Whether you’re cooking for a busy weeknight or preparing meals in advance, this curry offers a delicious and budget-friendly solution that doesn’t compromise on taste.

Try It Today!

Ready to enjoy a flavorful and wholesome dinner? Prepare this Mushroom, Chickpea & Spinach Curry with Homemade Chapatis tonight and savor a delicious, nutritious meal that’s perfect for any occasion. Whether you’re feeding the family or meal prepping for the week ahead, this recipe is sure to become a favorite in your culinary repertoire. Don’t forget to share your cooking successes and let us know how much you love this hearty and flavorful curry!

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