Mushroom & Spinach curry

This is so simple and can easily be rustled up in about 15 minutes (or less possibly). It’s vegan, and high protein because of the beans and high fibre too. It’s also very filling. Eat on its own, or serve with brown rice or quinoa.

Ingredients

1 onion
1 cloves of garlic
1 punnet of mushrooms
1 can of black beans
3 large tomatoes
1 bag of spinach
1 TBS coconut oil
2 tsp turmeric
1 tsp cinnamon
1 inch chunk of ginger

Method

Peel and slice the onions, garlic and ginger and lightly stir fry in the coconut oil for about 5 mins (on a medium heat). Wash & slice the mushrooms and add them into the pan, along with three chopped tomatoes; stir fry for a further 5 minutes.

Once everything is almost cooked through, add the can of black beans, the turmeric and the cinnamon and stir through. Make sure everything is nicely coated - you can add some more coconut oil or a drop of water if needed. Finally add the spinach to wilt down - takes about two mins.

When it’s all cooked, remove & enjoy with some rice or quinoa, or even on its own.