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Mushroom, chickpea and spinach curry
Fruit and vegetables
400g/14oz
mushrooms
, thickly sliced
1
onion
, roughly chopped
3
garlic
cloves, crushed
30g/1oz piece root
ginger
, grated
250g/9oz frozen
spinach
, defrosted
30g/1oz fresh
coriander
, roughly chopped
Tins, packets and jars
2 x 400g tins
chickpeas
, drained
400g tin
chopped tomatoes
Cooking ingredients
250g/9oz
chapati flour
(atta), plus extra for dusting
½ tsp
salt
olive oil
, for frying
30g/1oz
tomato purée
1 tbsp
garam masala
½ tsp
smoked paprika
or chilli powder
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz
butter
, melted
100g/3½oz natural
yoghurt
Back to recipe
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