Name: Quick Mushroom & Chickpea Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 5 ml rapeseed oil (1 tsp); 100 g mushrooms (sliced); 2 spring onion (sliced); 200 g chickpeas (tinned) (drained & rinsed); 200 ml coconut milk; 5 ml maple syrup (1 tsp); 1 clove garlic (crushed); ½ red chilli (deseeded & chopped); ½ red pepper (deseeded & chopped); 4 g fresh ginger (peeled & chopped); 6 g fresh coriander (separate stalks and leaves - stalk go into the curry paste, set the leaves aside for serving); 2 cardamom pods (cracked, seeds removed, shells discarded); 1 tbsp tomato puree; 1 tsp smoked paprika; 1 tsp cumin seed; 2 tsp curry powder; ½ tsp salt; black pepper (freshly ground); ½ tsp ground cinnamon; ½ tsp mixed spice