This cracking recipe is on a mission to prove that fast food doesn't have to be unhealthy. With an abundance of vitamins and minerals in this tasty curry, it appears it's mission is accomplished!
- 1 large onion, chopped
- Vegetable ghee (see notes below) or oil
- 2 cloves garlic, crushed
- 2 large tomatoes, chopped
- 1 tsp turmeric powder
- 1 tsp garam masala
- Chilli powder or finely sliced red chilli to taste
- 1 tin (420g) chickpeas, drained
- 1lb 2oz (500g) mushrooms, sliced
- 2 tbsp water
- 2-3 tbsp coriander leaves, chopped
- Fry onion in oil or vegetable ghee until soft.
- Add garlic and chopped tomato. After 2-3 minutes stir in a pinch of salt and the spices. Add sliced chilli, chickpeas, mushrooms and water. Simmer with the lid on until mushrooms are soft.
- Mix half the chopped coriander leaves into the dish and sprinkle the rest on top before serving.
- Season to taste.
If you prefer more sauce add some tomato puree with a little vegetable stock and adjust the seasoning.
What is vegetable ghee?
Instead of using dairy-based butter, you can use vegetable ghee. This is a product made using vegetable oil and sold as a vegan-suitable alternative to dairy for making curries and other traditional indian foods.