Chickpea and mushroom curry

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

Ingredients 14
Servings 4
Time 20 minutes


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


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.

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

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