Chickpea mushroom curry

By Marni Dixit January 21, 2013


Serves 2-3

1 small onion, diced

4 cloves garlic, crushed

2 red chillis, seeds removed and chopped

Handful coriander, chopped

1/2 tsp ground cumin

1 tsp garam masala

1 tbsp sunflower oil

300g mushrooms, cut into chunks

1 tin chickpeas, drained and rinsed

1 tin coconut milk

Black pepper

2 tbsp dark soy sauce



1. To prepare your curry paste, place the onion, garlic and chillis in a food processor and pulse several times until a coarse paste is formed. Then add coriander, cumin and garam masala and process until well mixed.

2. Heat the oil in a large pan. Add the mushrooms and curry paste and cook over a low heat for 10 minutes, stirring.

3. Add the remaining ingredients, increase the heat and cook for another five to 10 minutes until everything is heated through and the sauce has reduced a bit.


Top tip: If you are serving a crowd, add par-boiled sweet potato and eggplant chunks at step two.