INGREDIENTS
- 1 and 1/2 can chickpeas (washed and drained)
- 300 gms mushrooms (diced in approx. 2 cm cubes)
- 1 red onion (large) finely chopped
- 1 tomato (large) finely chopped
- 1 cup coconut yoghurt
- 1/2 thumb finely chopped ginger.
- 1 stick lemon grass*
- 2 fresh/dried curry leaves
- 1 tbsp garam masala
- 1 tsp cinnamon
- 1/4 tsp nutmeg (about 2 pinches)
- 1 tsp turmeric
- 2 tsp cumin powder
- Zest of half a lemon
- Salt to taste
- 3 tbsp cooking oil
- 2-3 sheets of vegan puff pastry (for six pastry cups)
- Spray oil
- 1/4-1/2 cup water (if needed)
METHOD
- Pre-heat the oven to 200ºC/390ºF.
- Spray oil a muffin tray and cut the puff pastry sheet in 6 circles about 2-3 cms wider that the muffin tins**
- Press them inside the muffin tins, insert baking paper with some dried rice and blind bake for 12-15 minutes or until golden brown and crisp all around. If required bake for another 2-3 minutes. Leave aside on a wire rack to cool down.
- In the meantime, heat up the oil in large and deep non-stick frying pan.
- Add onion, lemongrass, lemon zest and cook until onions are golden brown. It will take about 5-6 minutes on medium-high heat. Stir occasionally.
- Mix in ginger, spices and curry leaves, and cook for 30 sec.
- Turn the heat to high, add yoghurt and tomatoes and cook on medium heat for about 3-4 minutes while stirring every now and then.
- Toss in the mushrooms and chickpeas and give a good mix until well coated. Cover and cook on medium heat for 7-9 minutes or until mushrooms are soft and cooked,
- Check halfway through and the curry is sticking to the pan add water cover and cook for the remaining time. Don’t add too much water, we want thick gravy so it sits better in the pastry cups.
- Portion out the chickpea masala curry in the pastry cups and enjoy with or without a dollop of coconut yoghurt.
*If can’t find lemon grass use 3 lime leaves.
**You can also use small ramekins to create pasty cups.