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Indian Chickpea and Mushroom Curry | Hearty & Creamy
(0)
35 min
Under an hour
Gurkerl Küche
Aromatisches indisches Kichererbsen-Champignon-Curry mit Kokosmilch, warmen Gewürzen und frischem Koriander, serviert mit Basmatireis.
Preparation method
Preparation
Finely chop the onions. Peel the garlic cloves and fresh ginger, then finely grate or chop them. Clean the mushrooms and halve or quarter them depending on size. Rinse the chickpeas in a sieve and drain well.
Cook the basmati rice in lightly salted water according to the package instructions and keep warm.
Cook the curry
Heat the vegetable oil in a large pot or deep pan. Sauté the quartered mushrooms over medium heat for 3 to 4 minutes until golden brown, then set aside briefly. Alternatively, the mushrooms can also be roasted in a preheated oven at 200 °C for 10 minutes.
Chef's tip
If you would like to serve fresh naan bread alongside, you can briefly warm it in a preheated oven at 180 °C for 3 to 4 minutes until crispy.
Ingredients
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