Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
One-tin Malai Chickpea Curry With Peppers and Mushrooms
This creamy chickpea and mushroom curry recipe from Rukmini Iyer couldn't be simpler to make. Simply add your ingredients to a roasting tin and let the oven do the rest of the work to create a gently spiced, filling veggie curry. Serve with fluffy rice.
From the book
The Green Cookbook
A new set of fuss-free recipes from the author of the Roasting Tin series
Featuring 75 meat-free recipes packed with flavour
Including plenty of one-tin recipes for fans of the Roasting Tin method
Buy From
Introduction
This is one of my £1-per-portion recipes written for the Guardian, a favourite chickpea curry. Everything cooks in one tin in the oven – just look at how short that method is! Packed with flavour, the single cream adds richness and rounds off the fragrant spices. Serve to friends with freshly cooked basmati rice, flatbreads and shop-bought samosas and pakoras (have a look in India Express if you fancy making your own), and you’ll have a feast.
Ingredients
| 2 tbsp | oil |
| 1 | onion, roughly chopped |
| 1 | green pepper, roughly chopped |
| 250g | chestnut mushrooms, roughly chopped |
| 2 tsp | ground cumin |
| 1 heaped tsp | ground coriander |
| ½ tsp | ground turmeric |
| 1 tsp | ground ginger |
| 1 tsp | chilli flakes (or less to taste) |
| 1 tsp | sea salt flakes, plus extra as needed |
| 1 x 400g tin | chickpeas, drained and rinsed |
| 2 x 400g tins | chopped tomatoes |
| 150ml | single cream |
| To serve: | |
|---|---|
| basmati rice or flatbreads (gluten-free, if required) |
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the oil, onion, pepper, mushrooms, spices and salt into a large roasting tin, then mix well. Transfer to the oven to roast for 15 minutes.
Remove the tin from the oven, stir through the chickpeas, chopped tomatoes and cream, then return to the oven for a further 40 minutes. Let the curry stand for 5 minutes, then taste and adjust the salt as needed. Serve hot with rice or flatbreads.
VEGANISE: Omit the single cream and stir through several generous spoonfuls of coconut yogurt just before serving.
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