Khumb Chana | Aromatic Chickpea and Mushroom Curry
(0)
35 min
Quick
Sezamo
O reinterpretare delicioasă și hrănitoare a bucătăriei indiene, perfectă pentru zilele răcoroase de toamnă. Năutul cremos și ciupercile champignon rumenite sunt gătite lent într-un sos bogat de roșii, ghimbir proaspăt și mirodenii calde precum garam masala și chimion. O masă vegană completă, bogată în proteine și arome autentice, servită alături de orez basmati pufos.
Ingredients
Preparation method
Ingredient preparation
Wipe the button mushrooms with a damp paper towel and cut them into halves or quarters, depending on their size. Rinse the canned chickpeas under cold running water and let them drain in a sieve. Finely chop the yellow onion, and finely grate the garlic cloves and freshly peeled ginger root.
Curry preparation
In a deep pot or large frying pan, heat half of the sunflower oil (15 ml) over medium-high heat. Add the button mushrooms and sauté for 5-6 minutes until they release their juices and turn golden brown. Remove the mushrooms to a plate and set them aside.
In the same pot, pour in the remaining sunflower oil (15 ml) and sauté the chopped onion for 4-5 minutes until translucent and soft. Add the grated garlic and ginger, stirring continuously for 1 minute to release their aromas without burning them.
Chef's tip
For an even thicker and more velvety sauce, lightly crush a few chickpeas with the back of a spoon directly in the pot towards the end of cooking.
If you prefer a more pronounced spicy kick, you can add a pinch of hot paprika or thinly sliced fresh green chilli along with the garlic and ginger.
27 min
Under an hour
