Spiced mushroom & courgette

This was a bit of a “what have I got in the fridge” kind of meal, but I was so pleased with the results (it’s delicious), I decided to post the recipe. This is fabulous if you are rushed for time, it’s high protein, vegan and so quick and simple to make. Great on its own, or you can serve with brown rice if you prefer.

Ingredients

1 onion
2 cloves of garlic
2 courgettes
8 large mushrooms
Handful of spinach
1 can of chickpeas
1 TBS coconut oil
1 TBS tandoori masala
1-2 TBS water if needed

Method

Slice the onions and garlic and stir fry in a pan with the coconut oil on a medium heat 5 minutes. Meanwhile, slice the courgettes and mushrooms and then add them to the pan. Stir fry for a further 5 minutes whilst the mushrooms and courgettes cook. If necessary you can add 1-2 TBS of water at this stage to stop any sticking to the pan.

Drain the chick peas and add to the pan, along with the TBS of tandoori masala. Coat all the vegetables in the spices and stir fry for a further 2-3 minutes. Once everything is cooked to your liking, add a handful of spinach and stir for another minute whilst the spinach wilts, then serve.