Mushroom and chickpea curry

Ingredients

1 onion

1 clove garlic

100g mushrooms

2 x15ml spoons curry paste

2 x15ml spoons tomato puree

200g chickpeas, canned (drained)

1 can coconut milk

1 x 15ml spoon oil

Equipment

Chopping board, sharp knife, weighing scales, saucepan, garlic press, wooden spoon, measuring jug, measuring spoons, colander, can opener.

Method

  1. Peel and chop the onion.  
  2. Slice the mushrooms. 
  3. Peel and crush the garlic using a garlic press.
  4. Heat the oil in a saucepan and fry the onion, garlic and mushrooms for 5 minutes.  
  5. Stir in the curry paste and tomato puree.
  6. Add the chickpeas and coconut milk.  
  7. Simmer gently for 20 minutes. 
  8. Serve with rice and/or naan bread.

Top tips:

  • Use 400ml water and 1 vegetable stock cube instead of coconut milk.
  • Add other vegetables and pulses to the curry, e.g. courgettes, peas, red kidney beans.

Food skills:

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Weigh
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Measure
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Peel
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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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Mix, Stir & Combine
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Melt, simmer and boil
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