Mushroom & Chickpea Curry

Really lovely - but I doctored it! Cooked for 2, used 3 tomatoes, half can of chickpeas, extra mushrooms (and lightly fried the mushrooms with the onion before adding tomato), added 1/2 tsp turmeric and less ground coriander, used 100ml light coconut milk and replaced the copious amounts of water suggested with 100ml veggie stock. Flavour was perfect. Sweet and mild. Served with rice and roti and will definitely have again.

Cheap and quick. Tasty enough I did cook it down a lot to make it thicker and ate it with naan bread. Yes I would make it again as a quick enough meal not necessarily as a wowser taste experience

It was way too watered down. I added tomato paste and that improved it but still kind of bland. I would also recommend tripling the chick peas.