C46 Courgette, Mushroom and Chickpea Curry

This was inspired by a recipe from a 'real' Indian restaurant but converted for a single portion with some ingredient changes and additions. It is a very nice vegetarian curry that I can recommend.

Ingredients

For 1	Continued...
2 tbspn oil	300 ml c46 curry base sauce (see note 2)
½ tspn cumin seeds	3 tbspn chopped tomato
50 gm onion (prepared weight)	2 tspn tomato purée
½ tspn ginger (grated)	100 gm courgette (zucchini)
½ tspn garlic (crushed)	60 gm mushrooms
½ tspn garam masala	50 gm chickpeas
½ tspn turmeric	50 gm frozen green peas
½ tspn methi (see note 1)	2 tbspn fresh coriander
¼ tspn salt	2 tspn lemon juice

Preparation

De-frost the green peas.
Finely chop the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Skin the courgette and chop into approx, 2 cm cubes.
Cut the mushrooms into approx, 1 cm slices.
Drain and rinse the chickpeas.
Finely chop the fresh coriander.
Using a little oil, fry the courgette cubes for 3 or 4 minutes to a golden colour.
Using a little oil, fry the mushroom slices for about 1½ min, turning once.

Cooking - 8 min

Heat the oil in a suitable pan and fry the cumin seeds for about 15 seconds.
Add the onions and cook, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for about 15 seconds.
Stir in the garam masala, turmeric, methi and salt and cook, stirring for 30 seconds, adding a little c46 base sauce if needed to prevent drying and burning.
Add the chopped tomato, tomato purée and 40 ml of c46 base sauce and cook, stirring for 1 min, adding a little c46 base sauce as needed to prevent drying.
Stir in the courgette, mushrooms, chickpeas, green peas and 80 ml of c46 curry base sauce and cook, stirring regularly, for 3 min adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat, stir in the fresh coriander and lemon juice and heat through for 1 min.

Serving

Serve with naan bread.

Notes

(1) Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets or any Indian outlet.
(2) Dilute the c46 base sauce with 100 - 300 ml of water and heat before use (not all will be used in this recipe). The sauce should be on the 'thin side' and the initial thickness will largely depend on the onions. This can change depending on where the onions are produced, the specific variety and the growing conditions and can be quite variable as I have discovered.
(3) Chilli powder, to taste, can be added if desired with the other spices.

The main ingredients

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The finished meal

Methi

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