Chickpea Curry
In this flavorful and aromatic curry recipe, tender chickpeas and earthy mushrooms come together in a rich and spicy tomato-based sauce. Fragrant with garlic, ginger, and a blend of warming spices, this hearty dish is finished with creamy coconut and crunchy almonds for a satisfying and comforting meal. Treat your taste buds to a symphony of flavors with this delicious chickpea and mushroom curry!
— Constant Cookbook
Ingredients
- 3 tbsp vegetable oil
- 5 cloves of garlic, chopped
- 4-6 cm root ginger, peeled and chopped
- dried red chillies (quantity according to taste)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 can chopped tomatoes
- 200ml vegetable/chicken stock
- 2 onions, peeled and chopped
- 250g mushrooms
- 2 cans chickpeas, drained
- 50g coconut powder (or coconut milk)
- 100g almonds, chopped
- fresh coriander, chopped (optional)
Instructions
- gently fry garlic, ginger, chillies and spices in vegetable oil for 2 minutes
- add tomatoes and stock, cook for another 2 minutes, then blend in a food processor
- gently fry onions in some more vegetable oil for 5 minutes, then add mushrooms, chickpeas and the curry paste made earlier
- simmer for 10 minutes, then stir in coconut and add almonds
- optional: garnish with freshly chopped coriander
Yield
Serves 4
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