Chickpea & Mushroom curry


  • 200g tomatoes
  • 3 tbsp oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1/2 green chilli
  • 2 tsp garam masala
  • 1 tsp cayenne pepper/hot chilli powder
  • 1 tsp turmeric
  • 1 tbsp curry powder
  • 400ml coconut milk
  • 400g chickpeas
  • 200g button mushrooms
  • Salt to taste
  • 2 tbsp plain yoghurt
  • Corriander to garnish


1. Chop your tomatoes in half and roast them in 1 tbsp of the oil until they are soft (about 20 minutes)
2. In the meantime, heat 1 tbsp of oil and add the onion, garlic and chilli to a pan. Stir until coated with oil then add the garam masala, cayenne pepper, turmeric and curry powder. Add salt to taste and cook until soft and fragrant. Add a dash of water if the spices begin to stick.
3. Once fragrant, remove from the heat and place the onion mixture in a blender along with the roasted tomatoes and coconut milk then set aside
4. Heat the remaining oil in the pan you used to fry your onions. Add your chickpeas and mushrooms and fry until the mushrooms begin to brown. Pour over your blender sauce and simmer for about half an hour
5. Stir in your yogurt just before serving. If you find that the curry is too spicy, add more! If you like it spicy then add less. Optional: stir in corriander and a bit of lime juice to taste. Serve with rice or naan breads (or both)!

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