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Thai chickpea and mushroom curry

Green curry paste is an incredibly useful ingredient to have in your store cupboard – creating in an instant that subtle and complex balance of flavours that Thai food is all about. This delicious vegetable curry is substantial enough to serve on its own or with rice. To make it vegetarian, look for mock fish sauce, which is made from soy beans and often seaweed, or you can use soy sauce instead.

Serves 4

PREPARATION TIME

10 minutes

COOKING TIME

20 minutes

1 tbsp sunflower oil

250g (9oz) mushrooms, quartered

Salt and freshly ground black pepper

1–2 tbsp Thai green curry paste

1 tbsp soft dark brown sugar

1 x 400ml tin of coconut milk

1 x 400g tin of chickpeas, drained and rinsed

150g (5oz) potatoes, peeled and cut into 2–3cm (¾–1¼in) chunks

1 tbsp fish sauce (nam pla) or soy sauce for a vegetarian alternative

Juice of ½ lime

Chopped coriander, to serve (optional)

* Pour the sunflower oil into a large saucepan on a medium–high heat and, when hot, add the mushrooms, season with salt and pepper and cook for 8–10 minutes or until the mushrooms are golden.

* Stir in the curry paste and sugar, then stir in the coconut milk. Season with salt and add the chickpeas and potatoes.

* Bring to a simmer and cook for 8–10 minutes or until the potatoes are soft, then stir in the fish sauce or soy sauce and lime juice. Serve immediately with a sprinkling of fresh coriander (if using).