Special Diet

Spicy Mushroom, Cauliflower and Chickpea Stew

cook 30 mins
Tags: Spicey
  • 2 tablespoons sunflower oil
  • 8 spring onions, cut into 5 cm (2 inch) lengths
  • 2 teaspoons grated garlic
  • 2 teaspoons ground ginger
  • 2tablespoons hot curry powder
  • 200 g (7 oz) baby button mushrooms
  • 300 g (10 oz) cauliflower florets
  • 2 red peppers, halved lengthways, deseeded and cut into chunks
  • 400 g (13 oz) can chopped tomatoes
  • 220 g (7 1/2 oz) can chickpeas, rinsed and drained
  • 3–4 tablespoons natural yogurt
  • salt and pepper
  • large handful of chopped mint leaves, to garnish
  • warm naan bread or steamed rice, to serve
  • Heat the oil in a large frying pan, add the spring onions and fry over a medium heat for 1–2 minutes. Add the garlic, ground ginger and curry powder and fry, stirring, for 20–30 seconds until fragrant, then stir in the mushrooms, cauliflower and red peppers and fry for a further 2–3 minutes.
  • Stir in the tomatoes and bring to the boil. Cover, then reduce the heat to medium and simmer, uncovered, for 10–15 minutes, stirring occasionally. Add the chickpeas, season and bring back to the boil.
  • Spoon into warm bowls, drizzle with the yogurt and scatter with chopped mint. Serve with warm naan bread or steamed rice.
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