Mushroom and Chickpea Curry

Mushroom and Chickpea Curry

Preparation time: 15 min
Cooking time: 20 min

1 tablespoon canola oil
1 onion, chopped
1 clove garlic, crushed
250 gram mushrooms, cleaned and sliced
2 tablespoons of curry paste
2 tablespoons of tomato paste
1 can chickpeas, drained
1 can coconut milk

Heat the oil in a saucepan and gently fry the onion and garlic for about 5 minutes. Once soft, add the mushrooms and fry another 3 minutes. Then add all other ingredients and simmer for 20 minutes. Do not boil, just gentle heat!


Rice
Put 1 cup of rice and 2 cups of water in saucepan and heat. Once boiling, reduce heat and gently simmer for 20 minutes.

Handy Hints

• You can substitute 1 stock cube and 400 ml of water for the coconut milk
• Add other vegetables and pulses to the curry depending what you like and what is in the fridge, e.g. carrots, courgettes, peas, red kidney beans