Mushroom & Chickpea Curry
PREP TIME: 5 Min
COOK TIME: 30 Min
SERVES: 4
- 400g Swiss Brown Meadow Mushrooms
- 200g White Button Meadow Mushrooms
- 1 medium onion, finely diced
- 3 garlic cloves, finley diced
- 1 tablespoon finely diced ginger
- 1 fresh red chilli, seeds removed and diced
- 1 teaspoon ground turmeric
- 1 teaspoons ground coriander
- 1 ½ teaspoon ground cumin
- 1 400g tin chickpeas, drained and rinsed
- 1 400g tin coconut milk
- 1 400g tin chopped tomatoes
- 200g green beans, trimmed
- Sea salt and cracked black pepper
- Olive oil for sauteing
- To serve
- Fresh coriander, steamed rice
Method
- Slice the larger mushrooms in half and leave the smaller mushrooms whole. Heat a saute pan until very hot. Add a generous glug of olive oil along with the mushrooms. Toss once and then leave the mushrooms for a minute or so in the pan without moving, giving the mushrooms a chance to brown. Saute, tossing occasionally, for 5 minutes until the mushrooms are glossy and browned. Stir through a generous pinch of salt and set aside.
- Wipe out the pan, reduce the heat to medium and add another glug of oil. Add the onion and cook until tender and translucent. Add the garlic, ginger and chilli. Cook for 2 minutes. Add all the spices and cook for a minute until fragrant.
- Stir through the chickpeas, coconut milk and tomatoes. Bring to a boil and then simmer for 15 minutes to thicken sauce and allow time for the flavours to develop. Add the mushrooms and green beans. Simmer for another 5 minutes. Taste and season generously.
MADE WITH
White Button Mushrooms
Swiss Brown Mushrooms
