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Indian Mushroom & Chickpea Curry | Hearty & Vegan
(0)
35 min
Under an hour
Gurkerl Küche
Ein herrlich wärmendes indisches Curry mit zarten Champignons und nahrhaften Kichererbsen in einer aromatischen Tomaten-Garam-Masala-Sauce. Reich an pflanzlichem Protein, vegan und ideal für die herbstliche Wohlfühlküche.
Preparation method
Preparation
Peel and finely chop the onion, garlic, and ginger. Clean the mushrooms and halve or quarter them depending on size. Thoroughly rinse the chickpeas in a sieve and drain well.
Cook the basmati rice in lightly salted water according to the package instructions for approx. 12 minutes until done. If serving naan bread on the side, preheat the oven to 180 °C top/bottom heat and bake the flatbread until crispy shortly before serving.
Preparing the curry
Heat the sunflower oil in a large pot. Sear the quartered mushrooms over high heat for 3–4 minutes until lightly browned. Then remove from the pot and set aside.
Chef's tip
For a particularly velvety note, 1–2 tbsp of coconut milk or vegan whipping cream can be stirred in towards the end of the cooking time.
The curry is ideal for meal prep: stored in an airtight container, it keeps in the fridge for up to 3 days and develops even more flavour when reheated.
Ingredients
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