Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
12 total- 1 tin of chickpeas, drained
- 3 tbsp of vegetable oil
- 3 cloves of garlic, peeled and finely chopped
- 4 cm of fresh root ginger, peeled and finely chopped
- 2 tsp of ground cumin, (alternatively, use a commercial curry paste)
- 2 tsp of ground coriander
- 2 tomatoes, peeled and chopped
- 150 ml of light vegetarian stock
- 2 onions, peeled and chopped
- 225 g of mushrooms, sliced
- 50 g of creamed coconut, grated
- 3 tbsp of fresh coriander, chopped
Method
6 stepsStep 1
Gently fry the garlic, ginger and spices in 1 tablespoon of oil for 2 to 3 minutes. Add the tomatoes and stock and cook for a further 1 minute.
Step 2
Blend the ingredients in a liquidiser or food processor until smooth.
Step 3
In the original pan, fry the onion in the remaining oil for 3 minutes, add the sliced mushrooms and cook for a further 3 minutes.
Step 4
Pour the curry paste over the onion and mushrooms, and add the drained chickpeas and most of the coriander. Heat gently for 10 minutes.
Step 5
Stir in the creamed coconut and flaked almonds, reserving a few, and season to taste.
Step 6
Serve hot, garnished with the remaining coriander and a few toasted almonds. Serve with rice or cous cous, poppadoms and mango chutney, for a satisfying Indian supper.