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.