Ingredients
- 250g button mushrooms, halved
- 1 tin of chickpeas or 100g of dried, soaked overnight and cooked until soft
- 2 tbsp curry powder
- 1 tsp turmeric (optional)
- 1 tin of coconut milk or tinned tomatoes
- 1 onion, sliced
- 2 cloves of garlic, finely chopped
- 2 tbsp cooking oil, such as rapeseed or groundnut (Alternative: use coconut oil if you have it)
- Salt to season
- 1-2 tsp chilli powder depending on preference
Optional
- Coriander leaves and sliced green chillies to garnish
- 1 stick of cinnamon
- 3 cloves
- 2 bay leaves
Method
- Heat a heavy-based saucepan on a medium heat with the cooking oil and add the cinnamon, cloves and bay leaves, if using
- Add the onion and garlic, season and stir well. Cook for about five minutes, until the onions start to soften and become translucent
- Add the curry powder and turmeric and stir well then cook for 30 seconds more
- Add the mushrooms, turn the heat up, stir well and cook for a couple of minutes
- Add the chickpeas and chilli powder (if using), stir well then add the coconut milk or tinned tomatoes depending on which you are using
- Turn the heat down and simmer for about 20 minutes, checking every now and then that the sauce is not drying out. Add a splash of water if it is
- Serve the curry garnished with coriander and green chillies, if using, alongside some rice
