Name: Chickpea and mushroom curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 30.00 ml sunflower oil; 1.00 onion halved and sliced; 3.00 garlic cloves, crushed; 3.00 ml ginger ground; 1.00 ml cinnamon ground; 35.00 ml curry powder medium or hot; 250.00 g mushrooms sliced; 1.00 green pepper seeded and cubed; 1.00 green apple peeled, seeded and cubed; 400.00 g tinned tomatoes chopped; 2.00 ml dried mint; 400.00 g chickpeas tinned, drained; 10.00 ml lemon juice; 6.00 piquanté peppers halved

Recipe Disclaimer

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Ingredients (14)

30.00 ml	sunflower oil
1.00	onion — halved and sliced
3.00	garlic — cloves, crushed
3.00 ml	ginger — ground
1.00 ml	cinnamon — ground
35.00 ml	curry powder — medium or hot
250.00 g	mushrooms — sliced
1.00	green pepper — seeded and cubed
1.00	green apple — peeled, seeded and cubed
400.00 g	tinned tomatoes — chopped
2.00 ml	dried mint
400.00 g	chickpeas — tinned, drained
10.00 ml	lemon juice
6.00	piquanté peppers — halved

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Method:

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.