This dish is a great reminder of the power of garnishing well. Here fresh aromatics alongside the crunch of toasted sesame seeds and sweetness of chutney add layers of flavour and interest. Garnish wildly!
Ingredients
Serves 4
1 onion, chopped
1-inch fresh ginger, minced
2 garlic, minced
1 tsp oil
2 cups mushrooms
1 sachet tikka masala (or butter chicken) paste 1 can tomatoes
1 can chickpeas, rinsed and drained
1 can coconut cream
½ cup water
½ tsp tumeric
1 tsp ground coriander ½ tsp ground cumin
Salt to taste
Handful of spinach, roughly chopped
Method
Place onion, ginger and garlic in a small processor (or chop finely). Saute in a little oil until translucent. Stir in the curry paste.
Add tomatoes, chickpeas, water, coconut cream and spices. Simmer for 15 mins. Season.
Wilt in spinach before serving.
Serve with brown basmati rice and chutney. Garnish with mint, coriander and toasted sesame seeds.
Variations: I like to add new potatoes & cauliflower. Whatever veges you have will work.
