Mushroom and Chickpea Curry
A tasty protein rich curry.
Mushroom and Chickpea Curry
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
A tasty protein rich curry.
Ingredients
- 1 can tinned chickpeas
- ½ Cup each, roughly chopped red, green, yellow bell pepper
- 3 cups chopped baby bella or button mushrooms.
- 1 Cup roughly chopped tomato
-
5 Garlic cloves ( for gravy) and 4 medium garlic cloves, minced. (seperated)
- ½ Cup roughly chopped onion and 1 onion, cubed, (seperated)
-
1 Crushed Green Chilli Cube
- 1/2 Tsp cumin seeds
- 1 Tsp cumin powder
- 1 Bay leaf
- 1/4 Tsp turmeric powder
- 1 Tbsp cooking oil
- Salt as per taste
- Pinch of freshly ground pepper
-
Optional to serve: Paratha
Directions
- Cut and wash the vegetables accordingly.
- Boil 3 Cups of water and add the ½ Cup each, roughly chopped red, green, yellow bell pepper, 5 cloves of garlic, chopped tomato, ½ Cup roughly chopped red onion with a pinch of salt. Boil for 3 - 4 minutes.
Strain it and make a paste ( adding the water used for boiling if necessary to make a smooth, thin paste)
Heat the oil in a large skillet on medium heat. Temper it with bay leaf, cumin seeds for about a minute.
Add the onion and stir until they soften, for about 1 - 2 minutes. You can add a splash of water if the onion starts sticking.
- Add garlic and cook for about 30 seconds - 1 minute until the mixture is wilted and most of its raw smell is gone.
Add green chilli cube, turmeric, cumin powder, salt(about ½ tsp) and mix well.
- Next mix in the sauce. Cook for 3 - 4 minutes on low - medium heat.
- Add the cut veggies and rest of the onions and cook for about 1 - 2 minutes.
- Add a cup of water and cover it. Let it cook for about 7 - 8 minutes on medium heat.
- Uncover and adjust the salt and add the black pepper. Stir well and check the
- consistency of the gravy and add water if needed. Cook it covered on low heat for another minute.
- Turn off the heat and sprinkle some spring onion. Cover it for a minute.
- Serve warm.
Posted on November 28, 2022