Curries are so versatile as you can throw just about anything in them to bulk them up. This chickpea curry is full of protein, Vitamin c and iron from the mushrooms and Protein , folate, manganese and fiber from the chickpeas .You get many health benefits from the spices used too.
This chickpea and mushroom curry is very easy to make and super tasty eaten with rice or your favourite flat bread. It also adds some fire in your belly if you like spicy food :)
1 can of chickpeas
1 can of chopped tomatoes
1 and 1/2 cups of veggie stock
1 medium onion (sliced)
8-10 Medium mushrooms (sliced
2 Cloves of minced garlic
1 Tbs Tomato paste
1 red bell pepper (diced)
2 Tbs of curry powder
2 tsp Garam Masala
1/2 tsp chili powder
2 tsp Tandoori powder
1 tsp Turmeric
1 tsp Coconut sugar
1 pinch of black pepper
1 tsp Cumin and coriander powder
1 Tbs of oil to fry.
Gather all of your ingredients and prepare.
Add oil to a large pan and on medium heat fry the onions and garlic for 2 minutes .
Now add all of the spices and tomato paste and cook for a further 2 minutes.
Now it's time to add in the veggie stock and the tin of chopped tomatoes.
Give it a good stir and add in the chickpeas, red pepper and mushrooms.
Stir thoroughly and let it simmer for 20 minutes on a low to medium heat.
Your curry is now ready to eat :)
Serve with rice or any flat bread of choice.
Note : I have not added any salt to this recipe as the veggie stock gives it the right amount of saltiness that it needs so please taste before adding any salt.