Chickpea and Mushroom curry
December 14, 2011 • Food & Cooking, Spiritual Adventures
This is another simple recipe and it goes well with the chapatis that was featured a few days ago.
You start off with a little bit of oil in your wok or pan. Fry a pinch of mustard and fenugreek seeds till the mustard seeds starts to pop. Then add some garlic and fry this till it turns light brown. Now add ginger and onions and let this fry till the onions get soft.
I use white mushrooms which I slice thinly then add to the wok at this stage. Mix it well and add a little oil or butter if necessary. Make sure you mix it well so all the mushroom slices are coated with the good stuff. Let it cook till it’s soft.
Now add a can of chickpeas to the wok, 2 and a half cups of water, a tablespoon of coriander powder, half a teaspoon of turmeric powder and I add about 3 tablespoons of my favorite curry powder. Salt to taste as well of course. Mix it all really well and wait for the first boil.
Now add some coconut milk. I added about half of a cup, mixed it really well again and waited for the first boil before taking it off the stove to serve.
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