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Prep time
10 minutes
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Cook time
1 hour
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Serves
4
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Ingredients
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1/2
Onion
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2
Garlic cloves
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1
Thumb-sized piece ginger
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800 grams
(28-oz) Canned chopped tomatoes
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1
Can full-fat coconut milk
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400 grams
(about 1 lb) Mushrooms
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500 grams
Cooked chickpeas (two 15 oz cans)
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1 teaspoon
Cumin seeds
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4 teaspoons
Curry powder
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1
Vegetable bouillon cube
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2 tablespoons
Olive oil
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Cooked rice, to serve
Directions
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Mince the onion, ginger, and garlic. Add it to a large pot along with the olive oil and cumin seeds, and sauté until the onion turns translucent
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Add the canned tomatoes, coconut milk, mushrooms, curry powder, and bouillon cube. Mix well and let it simmer with a lid for 30 minutes on low-medium heat, stirring occasionally
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Add the chickpeas and simmer for 30 more minutes. Serve with cooked rice
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