Mushroom & Chickpea Curry

A combination of succulent mushrooms, creamy coconut & hearty chickpeas infused with Indian spices and served on a bed of fluffy basmati rice:

Serves 5
Suitable for Freezing

Ingredients:
1 Onion
3-5 Cloves Garlic
300g White Mushrooms
2 Tbs Olive Oil
1 Tsp Himalyan Salt
2 Cans Chickpeas, rinsed & drained
1 400g Can Chopped Tomatoes
2 Tsp Madras Curry Powder
2 Tsp Ground Coriander
1/2 Tsp Ground Cumin
1/2 Tsp Cinnamon
1/2-1Tsp Cayenne Pepper
1 Tsp Turmeric

1/4Tsp Ground Black Pepper

1/3C Brown Basmati Rice per person
Diced Cucumber to garnish

NB: If making rice, put this on to cook first, then start the curry:

1. Peel and finely chop the onion.
2. Peel and crush the garlic.
3. Slice the mushrooms.
4. Heat the Olive oil in a deep saute pan.  Add the onion and cook on a medium heat until translucent.  Add the crushed garlic, and cook for a further minute until ragrant.
5. Add the mushrooms and salt, mix, then cover until the mushrooms have shrnk in size and released their juices.
6. Add the spices, and stir.  Heat for a furher 1-2 minutes.
7. Add the coconut milk and tomatoes, then continue to cook without a lid for approximately 15-20mins.
8. Add the chickpeas around 10 minutes before you are ready to eat.  Adding chickpeas to early can result in them being hard, rather than soft when in a dish that has salt in it.
9. Serve with the rice, and top with diced cucumber.