Courgette, Mushroom and Chickpea Curry
Restaurant-quality courgette, mushroom and chickpea curry using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 2 tbspn oil
- 300 ml c46 curry base sauce (see note 2)
- ½ tspn cumin seeds
- 3 tbspn chopped tomato
- 50 gm onion (prepared weight)
- 2 tspn tomato purée
- ½ tspn ginger (grated)
- 100 gm courgette (zucchini)
- ½ tspn garlic (crushed)
- 60 gm mushrooms
- ½ tspn garam masala
- 50 gm chickpeas
- ½ tspn turmeric
- 50 gm frozen green peas
- ½ tspn methi (see note 1)
- 2 tbspn fresh coriander
- ¼ tspn salt
- 2 tspn lemon juice
Method
- 1
De-frost the green peas.
- 2
Finely chop the onion.
- 3
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 4
Skin the courgette and chop into approx, 2 cm cubes.
- 5
Cut the mushrooms into approx, 1 cm slices.
- 6
Drain and rinse the chickpeas.
- 7
Finely chop the fresh coriander.
- 8
Using a little oil, fry the courgette cubes for 3 or to a golden colour.
- 9
Using a little oil, fry the mushroom slices for about 1½ min , turning once.
- 10
Heat the oil in a suitable pan and fry the cumin seeds for about .
- 11
Add the onions and cook, stirring regularly, for .
- 12
Add the ginger/garlic paste and cook, stirring, for about .
- 13
Stir in the garam masala, turmeric, methi and salt and cook, stirring for , adding a little c46 base sauce if needed to prevent drying and burning.
- 14
Add the chopped tomato, tomato purée and 40 ml of c46 base sauce and cook, stirring for , adding a little c46 base sauce as needed to prevent drying.
- 15
Stir in the courgette, mushrooms, chickpeas, green peas and 80 ml of c46 curry base sauce and cook, stirring regularly, for adding c46 base sauce as needed to maintain the desired sauce consistency.
- 16
Reduce the heat, stir in the fresh coriander and lemon juice and heat through for .
- 17
Serve with naan bread.