Mushroom and Chickpea Curry | Creamy Indian One-pot Dish

Wash the brown button mushrooms and cut them into quarters or thicker wedges. Peel the onion, garlic, and ginger. Finely chop the onion, and grate the garlic and ginger. Rinse the canned chickpeas with cold water in a colander and drain thoroughly.

Bring the basmati rice to a boil in twice its volume of lightly salted water, then simmer covered over low heat for 12-14 minutes until all the water is absorbed. Remove from the heat and leave covered to steam until serving.

Heat 2 tbsp of coconut oil in a large, deep frying pan. Add the cut brown button mushrooms and fry over high heat for 4-5 minutes until nicely golden brown. Transfer to a plate and set aside.