Spiced mushroom and chick pea curry

  • Vegetarian


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.

Spiced mushroom and chick pea curry
  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,518kj/360kcals
Fat 10.8g
Saturated Fat 3.1g
Carbohydrate 51.2g
Sugars 13.4g
Salt 0.8g

9g fibre 14.6g protein

Click here for more information about health and nutrition

5 stars

Average user rating Based on 8 ratings

This recipe was first published in Thu Mar 13 12:03:00 GMT 2014.