Mushroom and chickpea madras

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Halve or quarter the mushrooms so they are bite-sized. Chop the onion finely, crush the garlic, peel and grate the ginger, and drain and rinse the chickpeas.
2. Put the mushrooms, chickpeas, onion, garlic, ginger, chopped tomatoes, tomato purée, curry powder, chilli flakes, cumin and mustard seeds in the slow cooker. Stir well. Add no extra water: the mushrooms will release plenty.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours.
4. For a deeper flavour, you can fry the onion, spices and mustard seeds in a little oil first. This is optional.
5. About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
6. Chop the coriander and stir it in just before serving. Season with salt and pepper, and serve over the rice.

Tip Browning the mushrooms in a pan first gives a darker sauce, though it is optional. Cut the chilli flakes in half for a milder madras.

Photo made with AI.

From Nosha · nosha.app