Name: Spinach Chick Pea and Mushroom Curry
Ingredients: 2 tablespoon ghee; 1 tablespoon cumin seeds; 2 cloves garlic, crushed; 1 onion, finely chopped; 1 green chilli, very finely chopped; 1 tablespoon garam masala; 150 milliliter water; 300 gram mixed mushrooms, sliced; 250 gram fresh spinach, washed, roughly chopped; 300 gram can chickpeas, or 100g dried chickpeas, soaked overnight and cooked; lime wedges, to garnish

Spinach Chick Pea and Mushroom Curry

Ingredients

2 tablespoons ghee
1 tablespoon cumin seeds
2 cloves garlic, crushed
1 onion, finely chopped
1 green chilli, very finely chopped
1 tablespoon garam masala
150 milliliters water
300 grams mixed mushrooms, sliced
250 grams fresh spinach, washed, roughly chopped
300 grams can chickpeas, or 100g dried chickpeas, soaked overnight and cooked
lime wedges, to garnish

Instructions

Yield: 4 servings. Heat the ghee in a wok or large pan. Fry the cumin seeds, garlic and onion for 2 minutes. Add the chilli, garam masala, water and mushrooms and cook for 4 minutes. Add the spinach and stir. As the spinach wilts add the chickpeas and cook for 4 minutes. Garnish with the lime wedges and serve with naan bread and Indian pickles.