Mushroom & Chickpea Curry

  1. Melt the butter and fry the onion, garlic, ginger and mushrooms for 4-5 minutes.
  2. Add the spices along with the curry powder and potatoes, stir, then add the chick peas, some salt and pepper and enough vegetable stock to cover them all. Bring to the boil, cover and simmer for 15 minutes.
  3. Stir in the cashews nuts, yoghurt and coriander, check the seasoning and serve with an aromatic rice dish.