Chickpea, Mushroom and Cashew Curry

  • Yield:4 Servings
  • Time:
    40 mins show details

A quick and easy one pot curry. All quantities and timings are approximate.

Tags: Indian

Ingredients

  • 50 grams
    Butter, Or similar amount vegetable oil
  • 1
    Onion
  • 2
    Garlic cloves
  • 250 grams
    Mushrooms
  • 400 grams
    Chickpeas, (One can)
  • 2
    Potatoes, Medium sized
  • 2 tablespoons
    Hot curry powder, (Use mild if you're a wuss)
  • 1 teaspoon
    Ground turmeric
  • 1 teaspoon
    Ground coriander
  • 1 teaspoon
    Ground cinnamon
  • Vegetable stock, Use water if you don't have enough
  • ½ cup
    Greek yoghurt, Or plain
  • 75 grams
    Roasted cashew nuts, Salted is fine
  • Salt and pepper, To taste
  • Steamed rice or naan, To serve optional
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Preparation

  1. 2 mins

    Melt the butter in a large saucepan

  2. 1 min

    Finely chop onions and fry

  3. Crush garlic and add to pan

  4. 1 min

    Roughly chop mushrooms and add to pan

  5. 5 mins

    Fry until onions are soft

  6. 1 min

    Add the spices, stir through and fry

  7. 1 min

    Rinse and drain the chickpeas and add to the pan, stir through and fry

  8. Wash potatoes and chop into ~1cm cubes and add to pan

  9. 1 min

    Add vegetable stock to cover and bring to the boil

  10. 25 mins

    Simmer until potato cubes split in half when stabbed with a fork

  11. 3 mins

    Add yoghurt and heat through without boiling

  12. Add cashews and salt and pepper to taste and serve

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