Chickpea and mushroom curry

Recipe from: 3/1/2004 12:00:00 AM

Ingredients 14
Servings 4
Time 20 minutes

Ingredients

  • 30
    ml
    sunflower oil
  • 1
    onion, halved and sliced
  • 3
    cloves garlic, crushed
  • 3
    ml
    ground ginger
  • 1
    ml
    ground cinnamon
  • 35
    ml
    medium or hot curry powder
  • 250
    g
    mushrooms, sliced
  • 1
    green pepper, seeded and cubed
  • 1
    green apple, peeled, seeded and cubed
  • 400
    g
    canned chopped tomatoes
  • 2
    ml
    dried mint
  • 400
    g
    canned chickpeas, drained
  • 10
    ml
    lemon juice
  • 6
    piquanté peppers, halved
 

Method

30 minutes
 
Heat the oil and sauté the onion for one minute.
Add garlic and spices and sauté for a minute.
Add mushrooms, pepper and apple, and stir over a medium heat for five minutes.
Add the tomatoes, mint and chickpeas and bring to the boil.
Reduce heat and simmer for 20 minutes.
Add the lemon juice and piquanté peppers and season to taste with salt and freshly ground black pepper.
Serve with rice or rotis.

TIP
This curry can be made the day before and kept in the fridge to improve the flavour. Heat just before serving.
This dish is ideal for vegetarians.

 

Read more on: pulses  |  sauté
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.