This month we reveal the recipe for what was our star dish for all of last year: Chickpea Mushroom Curry! It is an easy meal that everybody will enjoy. The ingredients are as follows:
- 2 onions
- 4 garlic cloves
- Fresh chili
- 500 g of mushrooms (portobello, button mushroom)
- 50 g of tomato puree
- 1 can of whole or crushed tomatoes
- 300 g of boiled chickpeas (or 1 can of chickpeas)
- 1 can of coconut milk
- Fresh spinach
- Coconut oil
- Cumin, garlic powder, curry mix, cayenne jalapeño flakes, thyme
- Salt, black pepper
- Lemon juice
Start by chopping the onions and garlic finely along with your preferred amount of chili. Also cut the mushrooms in quarters. Heat up one or two tablespoons of coconut oil in a large pot and add the onions, garlic, and chili. Let caramelize slowly until it turns lightly golden brown.
At this point we like to add all the spices to really release all the flavour! We don't really measure the spices but as a big fan of all the mentioned ones, we would add at least 1-2 tbsp cumin, 1 tbsp curry, 2 tsp garlic, 1 tsp thyme and few pinches of jalapeño flakes.
Let simmer for a few minutes turning constantly to avoid burning but toasting the spices. Add the mushroom and keep turning to get everything coated in the spice mixture.
Add the tomato puree, crushed tomatoes (we like to use whole tomatoes and just chop them roughly) and chickpeas. Season with salt and freshly ground black pepper. Stir for few minutes, add some water and let simmer for 20-30 minutes (add more water if it seems too dry). Lastly add a can of good quality full fat coconut milk and plenty of fresh spinach. Finish up with a pinch of lemon juice and enjoy!
This recipe is for about 3 to 4 good portions. At Little Plant Pantry we used to serve it with quinoa or basmati rice, however you can eat this delicious curry with any side dish.
