Chickpea, Potato and Mushroom Curry

This curry is a sweet and sour type curry, add more chilli if you like it hotter, but be warned it is what Hubby calls a slow burn – the heat builds as you eat it.  With the chickpeas and potato I think it is best served just with bread of your choice rather than any rice.  I also like to serve a simple tomato and coriander salad which you can find here with it.

  • Tin of Chickpeas
  • Tin of Chopped Tomatoes
  • 3 medium Onions
  • small punnet of Mushrooms
  • 1lb new/small potatoes (cooked and cut in half)
  • an inch of peeled and grated Ginger
  • 4 tbsp Lemon Juice
  • 1 small finely chopped chilli
  • 1 tbsp Coriander Seeds
  • 1 tbsp Cumin Seeds
  • 1tsp Turmeric
  • 1tsp Fenugreek
  • 1/2 tsp Cayenne Pepper
  • 1tsp sugar
  • 1/4 tsp salt
  • 2tbsp Mango Chutney
  • small bunch fresh coriander, chopped

Par boil the potatoes.

Mix lemon juice, ginger, salt and sugar together in a small bowl and set aside.

Finely chop one of the onions and fry in oil for 5 mins until it starts to turn colour, add the tin of tomatoes and chilli and continue to fry for another 5 mins.  Add cumin, coriander, fenugreek, and turmeric cook for a minute then add chickpeas with liquid, potatoes, 2 roughly chopped onions, cook gentle for 20mins, add mushrooms and cayenne cook for 3 mins, add liquid from bowl and chutney and heat through, add coriander and serve.

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