Mushroom and broccoli curry

  • 200g mushrooms, quartered
  • 100g sprouting broccoli
  • ½ an onion finely chopped
  • 1Tbsp tomato puree
  • 400g can chickpeas drained and rinsed
  • 200ml coconut milk
  • 1 level tsp mustard seeds
  • 1 tsp cumin seeds
  • 5 curry leaves
  • 1 tsp chilli powder
  • 1 clove Garlic crushed
  • 2cm ginger chopped
  • Small bunch of coriander chopped
  • 150g Basmati rice (dry weight)
  1. Add rice to double the volume of boiling salted water in a pan. Bring back to the boil and stir once turning down to the lowest heat for 15 minutes. When cooked leave the lid on until curry is ready.
  2. Heat some oil in a wok or large frying pan and fry the mustard seeds, curry leaves and cumin until they start to crackle and pop.
  3. Add the onion and turn down the heat to soften (about 5 mins)
  4. Add the chilli, ginger and garlic and stir through for a minute
  5. Add the coconut milk and tomato puree and bring to the boil then tip in the chickpeas and beans and simmer for 5 minutes
  6. Add the chopped mushrooms and simmer until the vegetables are soft
  7. Serve with rice and sprinkle with coriander.


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