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

This curry is deliciously rich and simple.
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
Add button mushrooms of any size and three lychees to the dish.
Cut mushrooms to your preferred liking; I suggest a little chunky, but mix it up.
Chickpeas and green peas are about half each regarding the mushrooms. Think 50/25/25
Rice enough for you or whoever you are cooking for. You can use any rice—basmati, short grain, or long grain—boiled or steamed to your own satisfaction. 
You will need about 200 ml of coconut cream, 1/2 tablespoon of rice bran oil, and a clove of raw garlic.
Ok, for the ones out there—Patak's Butter Chicken paste
Dice and stir-fry half a brown onion in 1/2 tablespoonof rice bran oil. When the 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 excellent spoonfuls of the Patak's paste and stir. Then add 200 ml of coconut cream.
Stir and lower the heat slightly so it's just bubbling away gently. The slower you cook on low heat, 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 be able to tell when it's ready.
Add fresh green peas and lychees, stir, leave for 3-5 minutes, and then serve with fluffy rice.
If using frozen peas, lower the heat and cook a little longer until they are tender.
Enjoy the deliciousness.
OK, for the hardcore folk out there, HERE IS THE PASTE RECIPE.
I'm joking, of course. 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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