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Indian Mushroom & Chickpea Curry | Spicy & Creamy
(0)
30 min
Quick
Knuspr-Küche
Herbstlicher Seelenwärmer (Kumbh Chana Masala): Saftige Champignons und zarte Kichererbsen in einer aromatisch gewürzten Tomaten-Kokos-Sauce, verfeinert mit frischem Koriander und Limette. Serviert mit duftendem Basmatireis.
Ingredients
Preparation method
Preparation & Rice
Rinse the basmati rice thoroughly in a sieve until the water runs clear. Then cook in lightly salted water according to the package instructions for approx. 10–12 minutes until done, and keep covered and warm.
Clean the button mushrooms with a paper towel and halve or quarter them depending on size. Rinse the chickpeas in a sieve and drain well. Finely chop the onion, garlic, and ginger.
Cooking the Curry
Heat 1 tbsp of vegetable oil in a large frying pan or wide pot. Sear the prepared mushrooms over medium-high heat for about 4–5 minutes until lightly browned. Then remove and set aside.
Chef's tip
For even more freshness: Grate a little lime zest directly over the hot curry just before serving.
This dish is wonderful to prepare in advance: Infused overnight, the Kumbh Chana Masala tastes even more aromatic the next day! Warm naan bread also pairs wonderfully with it.
25 min
Under an hour
