mushroom and chickpea curry with rice

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Mushroom and Chickpea Curry with Aromatic Rice

 

Recipe By :Lyons Press

Serving Size : 4 Preparation Time :0:00

Categories : Legumes {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup butter

1 onion -- chopped

2 garlic cloves -- crushed

1 piece fresh ginger (1-inch) -- peeled, grated

2 cups button mushrooms

1/4 cup hot curry powder

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon turmeric

3 cups potatoes -- diced

15 ounces canned chickpeas -- drained, rinsed

1/2 cup cashews (optional) -- toasted, chopped

1/2 cup Greek or plain yogurt

chopped fresh cilantro

salt and pepper

AROMATIC RICE:

1 1/2 cups long-grain rice

12 dried curry leaves

3 cardamom pods -- crushed

1 cinnamon stick -- crushed

1 teaspoon salt

3 cups water

 

PAGE 120 More Than Beans / Serves 4 / Preparation time: 10 minutes / Cooking

time: 25 minutes

 

1. First cook the rice. Place the rice in a saucepan with the curry leaves,

spices, and salt. Add the water, bring to a boil, then cover and cook over a low

heat for 10 minutes. Remove the pan from the heat, but leave the rice

undisturbed for a further 10 minutes.

 

2. Meanwhile, melt the butter in a frying pan and fry the onion, garlic, ginger,

and mushrooms for 5 minutes.

 

3. Add the curry powder, ground coriander, cinnamon, turmeric and potatoes,

stir, then add the chickpeas. Season, to taste with salt and pepper and add just

enough water to cover. Bring to a boil, cover, and simmer gently for 15 minutes.

 

4. Stir the cashews, if using, into the curry, along with the yogurt and chopped

cilantro. Heat through without boiling and serve with the rice.

 

Description:

" vegetarian "

Source:

" Bean Book : Over 70 Incredible Recipes "

Copyright:

" Hardcover (Globe Pequot Press, China) 2002 ISBN 1585744735 "

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Per Serving (excluding unknown items): 652 Calories; 15g Fat (20.7% calories

from fat); 18g Protein; 113g Carbohydrate; 10g Dietary Fiber; 31mg Cholesterol;

677mg Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0