Chickpea & Mushroom Curry


  • 1 onion
  • 1 clove of garlic
  • 100g mushrooms
  • 2x tablespoons of curry paste
  • 2x tablespoons of tomato purée
  • 200g chickpeas (drained and rinsed)
  • 1x can of coconut milk
  • 1x tablespoon of oil


    1. Peel and chop the onion. Slice the mushrooms. Peel and crush the garlic.
    2. Heat the oil in a large pan and gently fry the onions and mushrooms for 5 minutes.
    3. Stir in the curry paste and tomato purée and continue to gently fry.
    4. Add the chickpeas then the coconut milk and give everything a stir.
    5. Simmer gently for 20 minutes.
    6. Serve with rice, naan or potatoes.