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4 tablespoons Oil
1 onion, sliced
2 garlic cloves, crushed
2 teaspoons grated fresh ginger root
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 - 1/2 teaspoon chilli powder
4 ripe tomatoes, chopped
300ml water
500g potatoes, cubed
400g can chickpeas drained
250g button mushrooms
75g unsalted cashews nuts
2 tablespoons chopped fresh coriander
150ml natural yoghurt
salt and pepper
Heat half the oil in a large saucepan, add the onion, garlic, ginger, spices and salt and pepper and cook over a low heat, stirring occasionally, for 10 minutes until the onion is softened.
Add the tomatoes and water to the pan and bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Add the potatoes and the chickpeas, cover and cook for 20 minutes.
Meanwhile, heat the remaining oil in a frying pan, add the mushrooms and cook over a medium heat, stirring frequently, 3-4 minutes until browned.
Add the mushrooms to the curry with the cashews nuts and the fresh coriander and cook for a further 10 minutes. Stir in yoghurt and heat through without boiling.
Serve with rice.
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1st Keep
 JulieWatson
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DylanJWatson
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