Mushroom and chick pea curry

Mushroom_chickpeas

This recipe is adapted from one which first appeared in Waitrose’s Kitchen magazine in March 2014. Enough for 2:

  • 1 tbsp oil
  • 200g closed mushrooms (quartered)
  • 1 onion (chopped)
  • 2 tbsp curry powder (exact amount depends on its strength)
  • 400g tin of chick peas (drained)
  • 400g tin of chopped tomatoes
  • 1 tbsp mango chutney
  • A little fresh coriander

Heat 1 tbsp of the oil in a large pan and fry the mushrooms for 1-2 minutes until just cooked. Remove with a slotted spoon and set aside.

Turn down the heat and add the remaining oil.  Add the onion and cook for 5 minutes. Stir in the curry powder and
cook for 1 minute.

Stir in the chick peas and tomatoes, cover and simmer for 15 minutes.

Stir in the mango chutney and reserved mushrooms, and cook for a further 5 minutes.

I served mine sprinkled with torn coriander leaves, together with brown rice and some green beans.

 

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