Thai chickpea and mushroom curry
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By Paris Cross
Thai chickpea and mushroom curry
3 steps
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
51
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories353.8 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

1 Tbspfish sauce
or soy sauce

0.5juice of lime

coriander
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.




Step 2
Stir in the curry paste and sugar, then stir in the coconut milk. Season with salt and add the chickpeas and potatoes.






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.



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