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Spinach Chick pea and Mushroom Curry
Yield: 4 servings
2 tablespoons ghee
1 tablespoon cumin seeds
2 cloves garlic, crushed
1 onion, finely chopped
1 green chilli, very finely chopped
1 tablespoon garam masala
150 ml water
300 g mixed mushrooms, sliced
250 g fresh spinach, washed, roughly chopped
300 g can chickpeas, or 100g dried chickpeas, soaked overnight and cooked
lime wedges, to garnish
Heat the ghee in a wok or large pan. Fry the cumin seeds, garlic
and onion for 2 minutes. Add the chilli, garam masala, water and
mushrooms and cook for 4 minutes. Add the spinach and stir. As
the spinach wilts add the chickpeas and cook for 4 minutes. Garnish
with the lime wedges and serve with naan bread and Indian pickles.
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Chickpea Curry 04