Madras Mushrooms and Chickpeas

Serves 4

  • 2 tablespoons vegetable oil
  • 1 lb mushrooms, crimini or button, halved
  • 1 15 oz can chickpeas, drained
  • 1 cup Maya Kaimal Madras Curry
  • ΒΌ cup cilantro
  • In a medium-sized covered skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the mushrooms and stir until lightly browned.
  • Add the chickpeas and the Madras Curry sauce. Cover and simmer over lower heat until mushrooms and chickpeas are tender, about 10 minutes. Add a little water if sauce becomes too thick. Stir in or garnish with cilantro if using.
  • Serve with basmati rice or Indian naan or other flatbread.

 

 

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