Thai chickpea and mushroom curry

Prep:10minCook:20min

Green curry paste is an incredibly useful ingredient to have in your store cupboard - creating in an instant that subtle and complex balance of flavours that Thai food is all about. This delicious vegetable curry is substantial enough to serve on its own or with rice. To make it vegetarian, look for mock fish sauce, which is made from soy beans and often seaweed, or you can use soy sauce instead.

Updated at: Thu, 17 Aug 2023 03:37:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories353.7 kcal (18%)

Total Fat24.9 g (36%)

Carbs28.5 g (11%)

Sugars7.1 g (8%)

Protein9.2 g (18%)

Sodium900.4 mg (45%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspsunflower oil

250gmushrooms

quartered

1 Tbspthai green curry paste

1 Tbspsoft dark brown sugar

400mltin of coconut milk

1 x 400gchickpeas

tin, drained and rinsed

150gpotatoes

peeled and cut into 2-3cm chunks

Chopped, to serve, optional

salt

black pepper

Instructions

Step 1

Pour the sunflower oil into a large saucepan on a medium-high heat and, when hot, add the mushrooms, season with salt and pepper and cook for 8-10 minutes or until the mushrooms are golden.

salt

sunflower oil1 Tbsp

black pepper

mushrooms250g

Step 2

Stir in the curry paste and sugar, then stir in the coconut milk. Season with salt and add the chickpeas and potatoes.

salt

chickpeas400g

soft dark brown sugar1 Tbsp

thai green curry paste1 Tbsp

tin of coconut milk400ml

potatoes150g

Step 3

Bring to a simmer and cook for 8—10 minutes or until the potatoes are soft, then stir in the fish sauce or soy sauce and lime juice. Serve immediately with a sprinkling of fresh coriander.