Recipe Chickpea and mushroom curry

[Morning Glory]

Chickpeas and mushrooms have complimentary earthy flavours. Add some spices and finish with some fresh tomatoes to make this easy vegan curry. This dish is low fat and low calorie, if you are caring about such things. Serve with rice. I used brown chickpeas but any sort will be fine.

Note: I like to cut the mushrooms in large chunks as they shrink (by half) with cooking.

Ingredients (serves 2)
½ tbsp oil
1 x onion, sliced or chopped
½ tsp each of cumin seeds, ground turmeric and ground coriander
¼ tsp asafoetida
1 tsp chilli powder (I used Kashmiri)
5 fresh curry leaves
8 large white or chestnut mushrooms, halved or quartered (or substitute more smaller ones)
¾ of a can of chickpeas (drained) or the equivalent weight of home cooked chickpeas.
Salt to taste
6 baby tomatoes, halved
Briefy fried curry leaves to garnish (optional)

Method

1. Heat the oil in a pan large enough for the whole curry. I use a flat bottom wok. Fry the onions gently until softened.
2. Turn up the heat and add the cumin, turmeric, coriander, asafoetida and chilli powder.
3. Fry for a few minutes and then add half the curry leaves.
4. Let the spices and onions sizzle for a moment and then add the mushrooms, turning them to coat in the spices.
5. Cook for a further few minutes and then add a little water. Cover the pan and leave to simmer for 20 minutes. Add more water if the mixture dries out.
6. Add the drained chickpeas and heat through. Add salt to taste.
7. Add the tomatoes and continue to simmer for five minutes.
8. Garnish with fried curry leaves (optional).

 

[karadekoolaid]

That's my kind of food!