Chicken, chickpea and mushroom curry
By Julie Van Rosendaal
on February 19, 2013
A curry can be made with any
number of ingredients; leave out
the mushrooms if you like, or replace
them with diced sweet potato
or a chopped red pepper.
canola or olive oil, for cooking
3–4 green onions, chopped
6–8 (about 750 g) boneless, skinless
2 cups (500 ml) button mushrooms,
washed and quartered
1 19-oz. can (398 ml) chickpeas, drained
or 3/4 cup (185 ml) dry chickpeas
2 jalapeño peppers, seeded and finely
4 garlic cloves, crushed
1/4 cup (60 ml) chopped fresh cilantro
1 tbsp (15 ml) brown sugar
1–2 tbsp (15–30 ml) curry powder
1 tbsp (15 ml) chili powder
1 cup (250 ml) crushed tomatoes or
1 cup (250 ml) plain Greek yogurt
2 tbsp (30 ml) butter or olive oil
1 tsp (5 ml) salt
chopped fresh cilantro (optional)
chopped peanuts (optional)
1. In a stovetop pressure cooker, heat a
drizzle of oil over medium-high heat.
Add the green onion and cook for 2–3
minutes, until starting to brown on the
edges. Add the remaining ingredients,
stir well, put on the lid and lock it.
Bring the pot up to pressure according
to the manufacturer’s directions. Once
it’s up to pressure, reduce the heat to
medium-low, ensuring that the top is still
steaming and spinning. Cook for 15 minutes
if you used canned chickpeas, or
45 minutes if you used dry.
Remove from heat and let cool until the
pressure goes down, then remove the lid.
Serve over rice or with naan, topped
with chopped fresh cilantro and
peanuts if you like.
281 calories, 8.2 g fat (3.8 g
saturated fat, 2.8 g monounsaturated fat,
1.7 g polyunsaturated fat), 69 mg cholesterol,
29.4 g carbohydrate, 21.7 g protein, 5.7 g fibre.
Originally published in ParentsCanada magazine, February/March 2013.
By Julie Van Rosendaal |
February 19, 2013