Mushrooms and chickpea curry

This is my all time favourite curry. It may be looked upon as a weird best-off pick. It has no meat and it has no heat. However, it has 2 of my favourite foods: potatoes and chickpeas!

The recipe comes straight from the 'CookSmart Vegetarian', a Octopus Publishing Group publication. 
It's been all vegetarian in this house for the past weeks!!

Serves: 4 persons.

Ingredients:

• 40g butter
• 1 onion, chopped
• 3 garlic cloves, crushed
• 2.5cm grated fresh ginger (or 1 tbsp powder ginger)
• 250g mushrooms, sliced
• 2 tbsp curry powder
• 1 tsp coriander seeds, crushed
• 2 tsp cinnamon powder
• 1 tsp turmeric powder
• 400g potatoes, cubed
• 400g chickpeas, cooked
• 50g cashews, chopped and toasted
• 125ml greek yogurt
• bunch of fresh coriander, finely chopped
• salt and pepper to taste

Method:

1. Fry the onion, garlic and ginger in the butter.
   
2. Add the curry, cinnamon, turmeric powders and the crushed coriander seeds and fry for a bit.
   
3. Add the mushrooms and fry for 5 min.
4. Add the potatoes, chickpeas, salt and pepper to taste and water to cover up to half. Let it boil in a low heat for 15 min.
   
5. Add the cashews, yogurt and fresh coriander. Mix and let it warm up without boiling.
   
   
   
   
   
   
   
   
   
   
6. Serve with white rice.