Mushroom & Chickpea Curry



  1. Melt the butter and fry the onion, garlic, ginger and mushrooms for 4-5 minutes.
  2. Add the spices along with the curry powder and potatoes, stir, then add the chick peas, some salt and pepper and enough vegetable stock to cover them all. Bring to the boil, cover and simmer for 15 minutes.
  3. Stir in the cashews nuts, yoghurt and coriander, check the seasoning and serve with an aromatic rice dish.

Shopping List

Mushroom and Chickpea Curry
  • 50g unsalted butter
  • 1 onion, finely chopped
  • 1 glove of crushed garlic
  • 2½cm piece root ginger, grated
  • 250g brown cap mushrooms
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • ½ teaspoon turmeric
  • 2 tablespoons of mild curry powder
  • 370g peeled potatoes, diced
  • 400g tin of drained chickpeas
  • ½ litre vegetable stock
  • 50g toasted and chopped cashew nuts
  • 125ml Greek yoghurt
  • 1 tablespoon roughly chopped coriander
  • Sea salt and freshly milled black pepper