zoom Spiced mushroom and chick pea curry
  • Save to your scrapbook
  • 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


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spiced mushroom and chick pea curry

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars