Chickpea curry with spinach and mushrooms | K33 Kitchen - Delicious plant-based vegan recipes

Ingredients

• 1 tin chickpeas
• 1 bunch of spinach, roughly chopped
• 1 medium tomato (around 120g), diced
• 120g mushrooms, sliced
• 1 red onion (around 120g)
• 3 cloves garlic, minced
• 1 tbsp tomato purée
• 1 tsp bouillon powder (vegetable stock)
• 2 tsp curry power
• 1 tsp cumin
• 1 tsp dried chilli flakes (optional)
• 1 tsp turmeric
• 3/4 tsp salt
• 1 bay leaf
• 40g creamed coconut
• 400ml boiling water