Mushroom & Chickpea Curry
Author: Emma
Recipe type: Main
Cuisine: Indian
Serves: 4
- 2 tbsp olive oil
- 2 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp garam masala
- 4 garlic cloves, minced
- 1 onion, minced
- 1 tin (14oz/400g) chickpeas (or 1 and ¾ cups of cooked chickpeas)
- 9 cups (24oz/700g) mushrooms, sliced
- ½ tsp cayenne pepper (or more or less to taste)
- ½ tsp sea salt
- 1 tbsp tomato paste
- fresh coriander to garnish (optional)
- In a large shallow pan, heat oil over medium high heat
- Add cumin, turmeric and garam masala, cook for 30 seconds until the cumin seeds start to sizzle
- Add garlic and cook for another 30 seconds until slightly browned (don't burn it!!)
- Add onion and cook for a minute until browned
- Add chickpeas, and stir thoroughly so they are coated in the spicy mixture, cook for a minute
- Add the mushrooms to the pan and mix thoroughly, sprinkle in the sea salt and cayenne pepper, reduce the heat to medium-low and put the lid on the pan
- Cook gently, stirring occasionally, for 15 until the mushrooms release their liquid
- Stir in the tomato paste and cook for 5 minutes more
- Spoon into bowls and top with fresh coriander
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/mushroom-chickpea-curry/
3.2.1284