Well it has been one of those scary grown up weeks. Truth be told, Kirk and I have a lot on our plates at the moment, and by Sunday I was feeling more than a little overwhelmed at my giant to-do list. Fortunately, one of the advantages of getting older is that I can identify when I am at the verge of melt down, and take appropriate steps to remedy the situation…!
On Sunday I took a triple-pronged approach to stress relief. First I exiled myself to the kitchen, where I proceeded to make a giant mess making vegan breakfast bakes (recipe coming soon!), and samosas. Something about measuring and mixing is always so soothing to me. Then I skyped with my dear friend Jen and her beautiful babe Zoe, and how can you not feel good after listening to the gaggles and coos of a six month old?! Finally, I hit the treadmill for a solid 40 minutes. Phew! Note that nothing from the afore mentioned to-do list was actually tackled that evening, but I did feel much better by bed time.
Anyway, enough about me, shall we get stuck into this curry? Yes, lets! I am a little bit in love with this dish, I am a huge fan of mushrooms (and this is definitely one for the mushroom fan!), and Indian is my fave cuisine, I just love the stuff. I paired this with a light lemony rice with peas which was the perfect compliment to the earthy spice of the curry. I will post the recipe to that in a couple of days. Enjoy!
- 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
The trick to this recipe is prepping all of the veg before hand (something I am not great at doing!), the rest is very simple.
Serve with rice, naan, or enjoy on its own for a lighter meal.
Adapted from Vegan Indian Cooking by Anupy Singla.