Nungate MoFC Chickpea Curry
Ingredients:
3 cloves garlic, finely chopped
1½"/4 cm fresh ginger root, peeled and finely chopped
2 tsp ground cumin
2 tsp ground coriander
3 tbsp vegetable oil
2 tomatoes, peeled and chopped
5 fl oz/ 150ml vegetable stock
1 large onion, peeled and finely chopped
8 oz/ 225g white mushrooms, sliced
1 x 15 oz/ 425g can chickpeas, drained
2 oz/50g creamed coconut
3 tbsp chopped fresh cilantro/coriander plus extra unchopped for garnish
3 oz/ 75g toasted, flaked almond nuts (not optional to DN but for others).
Preparation: Serves 4
In a large skillet/frying pan gently fry the garlic, ginger and spices in 1 tbsp of oil. Take care not to burn. Add the chopped tomatoes and the vegetable stock. Bring to a gentle simmer and cook for 2 minutes.
Blend in a food processor or liquidiser to create a paste. Keep to one side.
In the same frying pan used before, heat the remaining oil and fry the onions for 3 mins, add the mushrooms and fry for 3 mins more.
Pour the curry paste over the cooked onions and mushrooms, add the chickpeas and chopped cilantro/coriander. On a gentle heat cook for 15 mins.
Finally stir in the creamed coconut and almonds if using.
Season to taste with salt and pepper.
Serve immediately garnished with fresh cilantro/coriander. Or, cool and refrigerate, or freeze.