Mushroom, chickpea and spinach curry

Directions

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   salt and make a well in the middle. Gradually stir in 160–180ml/5½–6fl
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   oz water and mix together to form a rough dough. Turn out onto a lightly
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   floured surface and knead for 5 minutes, until you have a smooth,
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   elastic ball of dough. Cover with an upturned bowl or a clean tea towel
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   and leave to rest for 20 minutes.
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   Heat
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   a splash of oil in a large saucepan over a high heat and fry the
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   mushrooms for 5-6 minutes until golden brown, then transfer to a plate
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   with a slotted spoon.Wipe
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    the pan with a piece of kitchen roll, then add a little more oil and
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    reduce the heat slightly. Fry the onions for 4–5 minutes until soft,
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    then add the garlic and ginger and fry for a couple of minutes more.
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    Add
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    the spices, fry for 30 seconds, then add the tomato purée and tip in
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    the chickpeas. Fry for a further minute, then add the chopped tomatoes
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    to the pan. Stir in the cooked mushrooms, then cover and simmer gently
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    for 10 minutes.
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    Remove from the heat, stir in the spinach and yoghurt and season to taste.While
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    the curry is simmering, make the chapati. Divide the dough into 8 equal
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    pieces and roll each into a neat ball. Lightly dust the work surface
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    with flour, then use a rolling pin to roll each into a thin disc,
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    roughly 15cm/6in in diameter.
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    Heat
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    a non-stick frying pan over a medium-high heat and cook the chapatis,
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    one at a time, for 20–30 seconds per side, until puffed up and lightly
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    blistered.
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    Brush with the melted butter and serve with the curry.