This is a great easy curry for those who never make curries and never want to make curries. It take quite a long time to cook (2 hours simmering) but you can literally throw in the ingredients and leave it to simmer with the occassional stir, so its really easy. Great for a Sunday night, for some reason, with leftovers on a Monday night. Great for students! Great for vegetarians! Please try it! The recipe came from my sister who found it in a magazine and gave it to me and to a Pakistani friend and we have all cooked it for years (and I still do). You can buy creamed coconut in supermarkets or Asian grocers. The recipe is very forgiving: you can half or double any ingredient and it still works out OK. You need a big pot as it looks a lot, but the mushrooms and onions do become smaller with cooking.
- 4 onions
- 1 tablespoon curry powder (ordinary strength)
- ½ pint vegetable broth
- 1 tin diced tomatoes (a large tin)
- creamed coconut (a third of a block)
- 1 tub fresh cream (a small tub)
- 1 tin garbanzo beans (a large tin)
- ½ sliced mushrooms
Sunday Night Mushroom and Chickpea Curry is a community recipe submitted by Lady of the North and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.