Mushroom curry 1

  • 7-8 large mushrooms, sliced
  • 350g chickpeas, beans, or a mixture
  • 1 tsp carom seeds
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 1 tsp chilli powder
  • 2 cloves fresh garlic, crushed
  • 1 1/2 tsp fresh ginger, crushed
  • 1 tsp garam masala
  • 3 tsp gram flour
  • good squeeze of tomato purée
  • 3 tsp oil

Fry the carom seeds in the oil until they sizzle.  Add the gram flour and stir.  Now add the tomato purée and the rest of the spices apart from the garam masala, stir again, and cook for 5-10 minutes.  You may want to add a little boiling water to mix it to a thick paste.

Add the mushrooms and stir until coated in the spices, then add the chickpeas and/or beans and do likewise.  Cook for at least a further ten minutes, adding the garam masala near the end.


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