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

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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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Punjabi Mushroom and Chickpea Curry

Punjabi Mushroom and Chickpea Curry

Tomato Spinach Garlic Rigatoni

Kung Pao Chicken with Pickled Cucumber

Stuffed Chicken wrapped in Proscuitto on Chickpea Ragu

Onion Chutney Pork Shoulder Steaks with Mash and Greens

Red Thai Salmon Curry

Punjabi Mushroom and Chickpea Curry

Tomato Spinach Garlic Rigatoni

Kung Pao Chicken with Pickled Cucumber

Stuffed Chicken wrapped in Proscuitto on Chickpea Ragu

Onion Chutney Pork Shoulder Steaks with Mash and Greens

Red Thai Salmon Curry

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