Punjabi Mushroom and Chickpea Curry

Name: Punjabi Mushroom Chickpea Curry by Sima Milligan
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 15 ml sunflower oil; 1 large onion (finely diced); 1 tbsp garlic ginger paste (or use 3 cloves crushed garlic + 1 inch grated ginger); 300 g closed cup mushrooms (left whole); 1 tin chickpeas (400g, drained); 250 ml passata; 10 g fresh coriander (chopped); 1 tsp garam masala; 1 tsp ground coriander; 0.5 tsp turmeric; 2 green chillies (optional, chopped); 1 small stick cinnamon; 0.5 tsp chilli powder (optional); 3 cardamon pods (crushed); 2 cloves; 0.5 tsp black pepper (or 4 peppercorns whole); 0.5 tsp salt; 200 g basmati rice; 2 naan bread

This delicious and authentic Punjabi vegan curry is courtesy of Sima Milligan from Khana Cookery. If you don’t have all the spices you can cheat a little with shop-bought curry powder.

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