Save to your scrapbook
Spiced mushroom and chick pea curry
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp oil
300g pack mushrooms, quartered
1 onion, chopped
1 tbsp Patak’s Rogan Josh Curry Paste
400g can chick peas, drained and rinsed
400g can chopped tomatoes
1 tbsp mango chutney
½ pack 2 Patak’s Plain Naans
150g pot natural yogurt, to serve
75g cucumber, deseeded and diced, to serve
1. Preheat the oven to 180°C, gas mark 4. Heat the oil in a large pan and fry the mushrooms for 1-2 minutes until just cooked. Spoon out onto a plate and set aside. Fry the onion for 4-5 minutes, add the curry paste and cook for 1 minute.
2. Stir in the chick peas and tomatoes, cover and simmer for 10 minutes. Stir in the mango chutney and reserved mushrooms.
3. Meanwhile, cook the naans according to pack instructions. Make a raita by mixing the yogurt and cucumber together and season. Serve the chick pea curry with half a naan and a dollop of raita. Garnish with chopped parsley, if you wish.
Typical values per serving:
9g fibre 14.6g protein
This recipe was first published in March 2014.