1 leek, washed well and finely sliced or 1 large brown onion, roughly chopped
1 tablespoon extra virgin olive oil
4 large Portabello mushrooms, sliced, then cut in half or thirds
2 carrots, diced
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon tomato paste
1 x 400 gram tin coconut milk
1 x 400 gram tin chickpeas, drained and rinsed
1 Massel stock cube
Freshly ground black pepper
1 bunch fresh coriander, washed well and roughly chopped
Instructions
Start by making the dosa batter
Place brown rice flour, cornflour, salt and turmeric in a large bowl
Slowly whisk in water to form a thin batter
Add a dash of oil, stir, then set aside for at least 10 minutes
Meanwhile, make your filling:
Place your leek or onion and oil in a large pot or saute pan
Cook over medium heat until softened and starting to brown, approx 10 minutes
Add the mushrooms and cook for 3-4 minutes, until starting to brown
Add carrots, curry powder, turmeric, cumin and oregano. Cook for 1-2 minutes
Add tomato paste and cook for 2-3 minutes before slowly adding the coconut milk, then chickpeas, stock cube and pepper
Stir to combine, bring to the boil, then turn down to a simmer and cook with a lid covering, for approx 10 minutes, until carrots are soft. Add a little water as needed
While the curry is cooking, start making the dosas
Heat a fry pan over medium heat
When hot, brush base with a little olive oil
Then pour about 2-3 tablespoons of batter into the pan and swirl around to make a disc shape
Cook for a few minutes, then flip and cook the other side
Place each cooked dosa on an individual plate, as they can stick together
When ready to eat, stir the coriander through the curried chickpea mix
Fill dosas with mix, fold over and eat
YUM!
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2019/09/29/curried-chickpea-and-mushroom-dosas/