Chickpea, vegetable and garam masala curry

Chickpea, vegetable and garam masala curry - an Indian stew with peppers, mushrooms, many spices, chickpeas, slightly spicy and full of flavor.

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Portions: 3

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients:

• 1 tablespoon oil

• 1/2 medium onion

• 3 cloves of garlic

• 1 red pepper

• 1/2 chili pepper - optional

• 1 tablespoon garam masala

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 teaspoon turmeric

• 1/2 jar of mushrooms - half of borane 320 ml

• 1 tin of chickpeas - 300 g

• 200 ml water

• 5 tablespoons red Thai curry - Shan'Shi

• 1 can full fat coconut milk

I served it with:

• Basmati rice (I used 150 grams for this recipe)

• Pan-fried cashew

• Fresh parsley

• Sprouts

Method:

1. Finely chop the onion and garlic. Add the oil to a medium pot and saute on medium to low heat for about 5 minutes.

2. Add the red and hot peppers; let it simmer for another 3 minutes.

3. Add all the spices except the red thai curry. Mix well and add the mushrooms and chickpeas to the pot.

4. Pour the water into the pot, and let the vegetables cook for 10 minutes.

5. Add the can of coconut milk, the red Thai curry sauce and mix well.

6. Let the curry cook for another 10 minutes on low heat. The sauce should thicken quite a bit.

7. When it's ready, put it aside, covered with a lid.

8. Meanwhile, in a pan, roast a handful of cashews. Keep an eye on it; it can burn quickly. Chop the cashew nuts lightly with a knife.

9. Cook the basmati rice according to the instructions on the package.

10. Arrange the curry on plates, alongside the rice, browned cashews, sprouts, and parsley.

11. Enjoy!