Chetna Makan’s four easy curry recipes
Roungy mushroom curry (black-eyed bean and mushroom curry) – pictured top I have always loved black-eyed bean curry, a Punjabi dish made at home and enjoyed with tandoori roti. Thankfully, my kids seem to enjoy it, too, which means I get to cook it often, and also to try different ways of combining the beans with other vegetables. Here, I’ve used mushrooms, which give an extra layer of flavour and depth. Serve with rice or flatbread. Prep 15 min Cook 30 min Serves 4 2 tbsp rapeseed oil 2 onions , peeled and finely chopped 2 garlic cloves , peeled and grated 2 ½cm piece fresh root ginger , peeled and grated 1 x 400g tin chopped tomatoes 1 tsp salt 1 tsp chilli powder 1 tsp garam masala 1 tsp ground turmeric 300g chestnut mushrooms , thinly sliced 1 x 400ml tin coconut milk 2 x 400g tins black-eyed beans , drained and rinsed Heat the oil in a pan, add the onions and cook over a low to medium ...
