Chickpea and mushroom curry

Chickpea and mushroom curry is a very quick, nutritious, vegetarian main meal. It is the perfect stand-by vegetarian recipe. A favourite gluten free vegan recipe that is warming and filling. For a variation you could add chopped spinach or 1 tbs creamed coconut.

Serve with plain rice and tzatziki (with mint) for a delicious meal.

2 tbs vegetable oil
2 onions
4 cloves garlic
1 tsp ginger freshly grated
2 tsp coriander seeds
2 tsp cumin seeds
1 green chilli or 1 tsp chilli flakes
1 can chickpeas
1 can whole plum tomatoes
300 g mushrooms
1 tsp garam masala
Handful coriander

1. Toast the coriander and cumin seeds in a pan and finely grind in a pestle and mortar with the ginger, garlic and chilli
2. Heat the vegetable oil in a large saucepan. Peel a finely chop the onions add to the pan and sauté the onions for ~10 mins
2. Add the spice mixture from the pestle and mortar and cook for 1-2 mins – add a splash of water if it looks like it’s going to catch and burn
3. Slice the mushrooms and add to the pan then drain and rinse the chickpeas add to the pan and stir well
4. Add tinned tomatoes (remove the cores if you like) and rinse the tin with water and add to the pan (make sure you get all the good ness from the tin!). Bring to a very gentle simmer and cook for 20-30 mins (stir occasionally)
5. Stir in the garam masala, finely chop the coriander and stir. Serve with plain rice and/or flat breads.

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