Serves 4
- 2 tsp olive oil
- 250g/8oz button mushrooms, quartered
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 small piece fresh root ginger, peeled and chopped
- 425g/14oz tinned chick peas, drained
- 400g/13oz tinned tomatoes
- 1 tsp ground coriander
- 40g/1 ½ oz. cashew nuts
- 125ml/4fl oz. vegetable stock
- 1 tsp mild curry paste
- 2 tsp hot or medium curry powder
- 4 tbsp. Greek yogurt
- 2 tbsp. chopped fresh coriander (optional)
Heat the oil gently in a pan and sauté the mushrooms, onions, garlic and ginger for 2 – 3 minutes.
Add the chick peas, tomatoes, ground coriander and cashew nuts to the mixture.
In a jug put the stock, curry paste and curry powder. Mix well and pour over the chick pea mixture. Cook gently for 6 – 8 minutes or until mixture has thickened.
Remove from the heat and stir in the yogurt and fresh coriander.
Return to a gentle heat for 2 – 3 minutes (do not allow to boil) and serve.