Serves
4
Ingredients
45ml/3tbsp
vegetable oil
4cm/1 1/2" fresh root ginger, peeled and finely chopped
10ml/2tsp ground cumin (you could use one of the commercially available curry
pastes
10ml/2tsp ground coriander)
3 cloves garlic, peeled and finely chopped
2 tomatoes, peeled and chopped, or use tinned tomatoes
150ml/5fld oz light stock
2 onions, peeled and chopped
225g/8oz mushrooms, sliced
1x425g/150z can chickpeas, drained
75g/3oz toasted, flaked almonds
50g/2oz creamed coconut, grated
45ml/3tbsp fresh coriander, chopped
Method
Gently fry the
garlic, ginger and spices in 15ml/1tbsp of oil for 2-3 minutes. Add
the tomato and stock and cook for a further 1 minute. Blend the ingredients
in a liquidiser or food processor until smooth.
In the original
pan, fry the onion in the remaining oil for 3 minutes, add the sliced
mushrooms and cook for a further 3 minutes.
Pour the curry
paste over the onion and mushrooms, and add the drained chickpeas and
most of the coriander. Heat gently for 10 minutes.
Stir in the creamed
coconut and flaked almonds, reserving a few, and season to taste. Serve
hot, garnished with the remaining coriander and a few toasted almonds.
Serve with rice
or cous cous, poppadoms and mango chutney, for a satisfying Indian
supper.
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