Spinach Chick Pea and Mushroom Curry

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    Spinach Chick Pea and Mushroom Curry

    Ingredients

    • 2 tablespoons ghee
    • 1 tablespoon cumin seeds
    • 2 cloves garlic, crushed
    • 1 onion, finely chopped
    • 1 green chilli, very finely chopped
    • 1 tablespoon garam masala
    • 150 milliliters water
    • 300 grams mixed mushrooms, sliced
    • 250 grams fresh spinach, washed, roughly chopped
    • 300 grams can chickpeas, or 100g dried chickpeas, soaked overnight and cooked
    • lime wedges, to garnish

    Instructions

    Yield: 4 servings. Heat the ghee in a wok or large pan. Fry the cumin seeds, garlic and onion for 2 minutes. Add the chilli, garam masala, water and mushrooms and cook for 4 minutes. Add the spinach and stir. As the spinach wilts add the chickpeas and cook for 4 minutes. Garnish with the lime wedges and serve with naan bread and Indian pickles.

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