Mushroom-Chickpeas Curry - The Garden Recipe

Name: Mushroom-Chickpeas Curry - The Garden Recipe
Total time: 45 min
Ingredients: Organic portabella mushrooms - 16 oz.; Yellow onion - 1 large size; Leeks - 1 whole; Roma tomatoes - 4; Garlic - 1 whole; Boiled chickpeas or any beans of your choice - 8 oz.; Green onions - 1 whole (green and whites all finely chopped); Ginger - 2 inch; Organic sunflower seeds - 2 Tablespoons (see pics below); Organic pumpkin seeds - 2 Tablespoons; Organic sesame seeds - 1 Tablespoon; Water - 2-3 Tablespoons; Organic unrefined coconut oil - 3-4 Tablespoons; Black pepper - 1 Teaspoon; Organic Himalayan sea salt- per taste or 2 Teaspoons; Paprika or Deegi Mirch - 1 Teaspoon (adjust later); Tomato paste - 2 Tablespoons; Cumin powder - 1 Teaspoon; Coriander powder - 1 Teaspoon; Garam masala - 1 Teaspoon; Dried Fenugreek - 2 Tablespoons; Fenugreek powder - 1 Teaspoon; Bay leaves powder - 1 Teaspoon; Organic extra virgin olive oil (1 Teaspoon per plate); Fresh squeezed lemon juice (few drops of fresh lemon juice per plate); Organic apple cider vinegar (1 Tablespoon per plate)

www.thegardenrecipe.com

This mushroom curry is made with chickpeas and leeks and lots of spices! Spices like garam masala, cumin and coriander powder help bring this mushroom curry to full flavor and aroma.

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View full recipe on www.thegardenrecipe.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thegardenrecipe.com.

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