Chick Pea and Mushroom Curry

Serves 4
  • 2 tsp olive oil
  • 250g/8oz button mushrooms, quartered
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 small piece fresh root ginger, peeled and chopped
  • 425g/14oz tinned chick peas, drained
  • 400g/13oz tinned tomatoes
  • 1 tsp ground coriander
  • 40g/1 ½ oz. cashew nuts
  • 125ml/4fl oz. vegetable stock
  • 1 tsp mild curry paste
  • 2 tsp hot or medium curry powder
  • 4 tbsp. Greek yogurt
  • 2 tbsp. chopped fresh coriander (optional)
Heat the oil gently in a pan and sauté the mushrooms, onions, garlic and ginger for 2 – 3 minutes. Add the chick peas, tomatoes, ground coriander and cashew nuts to the mixture. In a jug put the stock, curry paste and curry powder. Mix well and pour over the chick pea mixture. Cook gently for 6 – 8 minutes or until mixture has thickened. Remove from the heat and stir in the yogurt and fresh coriander. Return to a gentle heat for 2 – 3 minutes (do not allow to boil) and serve.