Madras Mushrooms and Chickpeas

Serves 4

  • 2 tablespoons vegetable oil
  • 1/2 lb sliced mushrooms, shiitake, crimini and/or button mushrooms
  • 1 cups cooked chickpeas, (about one 15 oz. can, drained)
  • 1 jar Maya Kaimal Madras Curry
  • ¼ cup chopped cilantro (optional)
  • In a medium-sized covered skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the mushrooms and sauté until lightly browned, about 5 minutes.
  • Add the chickpeas, Madras Curry sauce, and ½ cup water. Cover and simmer over lower heat, stirring occasionally, until mushrooms and chickpeas are tender, about 10 minutes. Add a little more 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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