Guest guest Posted March 18, 2008 Report Share Posted March 18, 2008 Mushroom and Chickpea Curry olive oil 1 large flat mushroom, chopped 4 tsp finely grated ginger 1 garlic clove, 1/2 red chilli, deseeded, finely chopped 4 tsp red curry paste 1 coriander (cilantro) root 140 ml (4 3/4 fl oz) can coconut milk 400 g (14 oz) can chickpeas (garbanzos), drained, rinsed 1 cup 90 second rice lime wedges, chopped red chilli and coriander (cilantro) leaves, to serve 1. Heat oil in a medium saucepan over a medium heat, add the mushrooms and cook for 4 to 5 minutes until soft. 2. Add the ginger, garlic, chilli, curry paste and coriander root, cook for 1 minute until aromatic. Stir in the coconut milk and chickpeas, simmer for 4 to 5 minutes or until reduced slightly. 3. Prepare the 90 second rice following packet directions. 4 Spoon rice onto plate, top with curry and serve with lime wedges, chilli and coriander leaves. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 I made this for dinner tonight. It was wonderful - quick and easy too. The only changes I made were to use more mushrooms (sliced, not chopped) - about 6 medium-sized - and a little more coconut milk. Served with coconut rice and sprinkled with coriander (cilantro), a drizzle of coconut milk and lime wedges (which I then squeezed over the top). With the extra mushrooms this served 2 of us. , " Kim " <bearhouse5 wrote: > > Mushroom and Chickpea Curry > > > olive oil > 1 large flat mushroom, chopped > 4 tsp finely grated ginger > 1 garlic clove, > 1/2 red chilli, deseeded, finely chopped > 4 tsp red curry paste > 1 coriander (cilantro) root > 140 ml (4 3/4 fl oz) can coconut milk > 400 g (14 oz) can chickpeas (garbanzos), drained, rinsed > 1 cup 90 second rice > lime wedges, chopped red chilli and coriander (cilantro) leaves, to > serve > > > 1. Heat oil in a medium saucepan over a medium heat, add the mushrooms > and cook for 4 to 5 minutes until soft. > > 2. Add the ginger, garlic, chilli, curry paste and coriander root, > cook for 1 minute until aromatic. Stir in the coconut milk and > chickpeas, simmer for 4 to 5 minutes or until reduced slightly. > > 3. Prepare the 90 second rice following packet directions. > > 4 Spoon rice onto plate, top with curry and serve with lime wedges, > chilli and coriander leaves. > Quote Link to comment Share on other sites More sharing options...
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