Quick Chick Pea Curry
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A delicious mild and creamy curry. Thanks to Fiona who made this on a New Year
residential in 06/07 and passed on the recipe.
- 90ml/6tbsp vegetable oil
- 8 cloves garlic crushed
- 12cm/4" root ginger peeled and finely chopped
- 60ml/4tbsp commercially available vegetarian
Korma curry paste
- 3 x 400g/14oz tins chopped tomatoes
- 450ml/3/4 pint light vegetarian stock
- 6 onions peeled and chopped
- 675g/1.5 lb mushrooms, sliced
- 3 x 425g/15oz tins chick peas, drained
- 250g/8oz flaked almonds, toasted
- 150g/5oz creamed coconut, grated
- handful fresh coriander leaves, chopped
- Gently fry the garlic, ginger and korma curry
paste in 3 tbsp of the oil for 2-3 mins. Add the tomatoes and stock and
cook for a further minute. Blend the ingredients in a liquidiser until
smooth (not vital.)
- In the original pan, fry the onion in the
remaining oil for 3 minutes, add the sliced mushrooms and cook for a
further 3 mins.
- Pour the curry paste over the onions and
mushrooms and add the drained chickpeas and most of the coriander. Heat
gently for 10 mins.
- Stir in the creamed coconut and flaked almonds,
reserving a few, and season to taste. Serve hot, garnished with the
remaining coriander and toasted almonds.