Vegan butter chicken curry with mushrooms, chickpeas, green peas and lychees.

Deliciously rich and simple curry.
You can take the ground up recipe and make the paste, or you can simply use Patak's Butter Chicken Curry paste.
The ground up is tastier but it takes
a little perfecting.
Ingredients - roughly.
I never measure ingredients. lol sorry
Button Mushrooms any size, and 3 lychees.
Cut mushrooms to your preferred liking suggest a little chuncky but mix it up.
Chickpeas and Green peas about half each regards the mushrooms. Think 50/25/25
Rice enough for you or who ever you are cooking for. You can use any rice, basmati, short grain or long grain, boil or steam to your own satisfaction. 
Coconut cream aboiut 200ml, rice bran oil 1/2 tablespoon, raw garlic clove.
Ok for the lazies out there - Patak's Butter Chicken paste
Dice and stir fry half a brown onion in a 1/2 tablespoon rice bran oil. When onion is clear add a crushed clove of garlic.
Then add the mushrooms and chickpeas. Stir fry and mix while cooking - you want the mushrooms to soften a little. 
Add two good spoon fulls of the Pataks paste an stir. then add 200ml of coconut cream.
Stir and lower heat slightly so its just bubbling away gently. The slower you cook on lower the hear the more intense the flavours will be just keep stirring and don't let it burn or stick to the bottom of your pan. You will know when it's done.
Add fresh geen peas and lychees, and stir leave for 3-5 minutes and then service with fluffy rice.
If using frozen peas lower heat and cook a little longer and til they are tender.
Enjoy the deliciousness.
OK for the hard core folk out there HERE IS THE PASTE RECIPE.
Just kidding, lol. I was lazy and used the easy paste version.
Next time I will do the paste from scratch for you all.

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