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Spinach, Chick Pea and Mushroom Curry


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 ml water
300 g mixed mushrooms; sliced
250 g fresh spinach; washed, roughly chopped
1 300 g can chickpeas; drained *
lime wedges; to garnish

* or 100g dried chickpeas, soaked overnight and boiled until tender.

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.

NOTE:
Use 1 1/2 tablespoon sunflower oil with 1 tsp of butter if you dont have any ghee.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.