Mushroomy Curry With Spinach Chickpeas Food

CHICKPEA, MUSHROOM & SPINACH CURRY

Steps:

• Warm the oil in a large pan and add the onion with a pinch of salt. Cook theonion for about 5-6 minutes until it starts to soften, stirring often.
• Add in the mushrooms and cook for a further 5 minutes until the mushroomsbegin to soften.
• Add in the garlic, ginger, chilli, cumin, turmeric, coriander and half a teaspoon of the garam masala. Stir to incorporate and cook for 2-3 minutes until the spices are fragrant.
• Next, add the tomato paste and stir to combine and cook for 2-3 minutes, stirring often so the spices don't burn.
• Add in the chickpeas, coconut milk and salt and pepper, stir to combine everything then bring to a simmer.
• Simmer the curry for 15 minutes before stirring in the spinach.
• Once the spinach has wilted, add the remaining 1⁄2 teaspoon of garam masalaand add more salt and/or pepper if needed.
• Serve with brown rice and top with fresh coriander, if using.

SPINACH MUSHROOM CHICKPEA CURRY RECIPE

Steps:

• To begin making the Spinach Mushroom Chickpea Curry Recipe, wash and soak the chickpeas in water for 8 hours or overnight.
• Transfer the chickpeas along with the water, add some salt and pressure cook for 6-8 whistles, reduce the flame and further cook for another 15 minutes. Turn off the flame.
• Allow the pressure to release naturally and set the chickpeas aside.
• In a skillet, heat oil on medium flame, add the ginger garlic and saute for about a minute.
• Next add the onions, and cook them until they turn into a deep brown colour. This will take about 4-5 minutes.
• To this add the green chilies, turmeric powder, garam masala powder, cumin powder, salt and mix well.
• Once the spices are well combined, add in the mushrooms and tomato puree, cover and cook until it bubbles.
• Open the lid, add in the washed and cut spinach leaves and further cook till the spinach is completely cooked and combined.
• Finally, add in the coconut milk, the cooked chickpeas and simmer the Spinach Mushroom Chickpea Curry on low flame for about 5 minutes.
• Once done, check the salt and seasonings and adjust to suit your taste. Turn off the heat and transfer the Spinach Mushroom Chickpea Curry into a serving bowl and add in finely chopped mint and coriander leaves as well. Serve hot.
• Serve Spinach Mushroom Chickpea Curry Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices and Pickled Onions followed by a dessert Whole Wheat Espresso Chocolate Streusel Cake Recipe with a scoop of vanilla ice cream.

MUSHROOM, CHICKPEA AND SPINACH CURRY

Steps:

• To make the chapatis, tip the chapati flour into a large bowl, add the salt and make a well in the middle. Gradually stir in 160-180ml/5½-6fl oz water and mix together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes.
• Heat a splash of oil in a large saucepan over a high heat and fry the mushrooms for 5-6 minutes until golden brown, then transfer to a plate with a slotted spoon.
• Wipe the pan with a piece of kitchen roll, then add a little more oil and reduce the heat slightly. Fry the onions for 4-5 minutes until soft, then add the garlic and ginger and fry for a couple of minutes more. Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas. Fry for a further minute, then add the chopped tomatoes to the pan. Stir in the cooked mushrooms, then cover and simmer gently for 10 minutes.
• Remove from the heat, stir in the spinach and yoghurt and season to taste.
• While the curry is simmering, make the chapati. Divide the dough into 8 equal pieces and roll each into a neat ball. Lightly dust the work surface with flour, then use a rolling pin to roll each into a thin disc, roughly 15cm/6in in diameter.
• Heat a non-stick frying pan over a medium-high heat and cook the chapatis, one at a time, for 20-30 seconds per side, until puffed up and lightly blistered. Brush with the melted butter and serve with the curry.

CURRY WITH AUBERGINE, MUSHROOMS, CHICKPEAS AND SPINACH

Steps:

• Dry roast the whole spices (coriander - mustard seeds) on a hot frying pan for a few minutes.
• Let the spices cool off and grind them with a pestle and mortar or in a spice mill.
• Heat the canola oil and fry the chopped onion together with the cinnamon stick until the onion is translucent.
• Add chopped garlic, ginger and bay leaves and fry them for a few minutes.
• Add the ground spices, turmeric, paprika, cayenne pepper, crushed tomatoes, water and salt and bring the sauce to a boil.
• Let the sauce simmer for at least 15 minutes.
• Add the lemon zest and lemon juice.
• Remove the cinnamon stick and the bay leaves.
• Blend the sauce with an immersion blender.
• Heat the 1 tbsp canola oil in another saucepan and roast the red onion and garlic for a few minutes.
• Add the aubergine and mushrooms and cook them for 5 minutes at medium heat while stiring frequently. The liquid from the mushrooms helps preventing the vegetables from sticking to the saucepan - in this way you can use less oil.
• (If you prefer your aubergines very soft and mushy try slicing the aubergine lengthwise (1 cm slices) and spray/brush the slices with olive oil and give them a sprinkling of ground black pepper. Then bake the aubergine slices in the oven for 20-30 minute at 360 degree F. When the aubergine slices are cold enough to handle cut them into cubes and add them to the curry).
• Add the sauce and let the curry simmer for 10 minutes.
• Add the chickpeas and let the curry simmer for 5 more minutes.
• Add the spinach and bring the curry back to boiling and simmer for 5 minutes.
• Serve the curry on a bed of basmati rice.