Chickpea and Mushroom Curry
1 large onion, chopped
Vegetable ghee or oil
2 cloves garlic, crushed
2 large tomatoes, chopped
1 tsp turmeric powder
1 tsp garam masala
Chilli powder or finely sliced red chilli to taste
1 tin (420g) chickpeas, drained
1lb2oz (500g) mushrooms, sliced
2 tbsp water
2-3 tbsp coriander leaves, chopped
Fry onion in vegetable ghee until soft. Add garlic and chopped tomato.
After 2-3 minutes stir in a pinch of salt and the spices. Add sliced
chilli, chickpeas, mushrooms and water. Simmer with the lid on until
mushrooms are soft.
2. Mix half the chopped coriander leaves into the dish and sprinkle the rest on top before serving. Season to taste.
If you prefer more sauce add some tomato puree with a little vegetable stock and adjust the seasoning.
By www.flavourphotos.com. Serves 4.