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Mushroom curry
0 Likes
Total Time:
45 minutes
Flavorful meatless curry, perfect for cozy fall evenings.
Ingredients:
  • 500 g mixed mushrooms (portobello, chestnut etc)
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 1 onion
  • ½–1 fresh red chilli
  • 500 g ripe mixed-colour tomatoes
  • groundnut oil
  • 1 teaspoon turmeric
  • 1 teaspoon fenugreek
  • 1 heaped teaspoon black mustard seeds
  • 1 heaped teaspoon medium curry powder
  • 1 tablespoon mango chutney
  • 1 x 400 ml tin of light coconut milk
  • 30 g paneer
  • 400 g brown basmati rice
  • 2 limes
  • 1 bunch of fresh coriander
Instructions:
  • - Preheat the oven to 200°C/400°F/gas 6. - Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Toast in a casserole dish on the hob for 5 to 8 minutes until golden. - Peel and finely slice the garlic, ginger, and onion. Trim and finely slice the chili, then roughly chop the tomatoes. Add everything (except the tomatoes) to the pan with 1 tablespoon of oil and spices. Cook for 2 minutes until fragrant. - Add the tomatoes, mango chutney, and coconut milk. Season with salt and pepper. Top with paneer, then bake for 30 minutes until done. - Cook the rice as per packet instructions. Taste and adjust seasoning, adding lime juice if desired. - Serve the curry over rice, sprinkle with chopped coriander, and serve with lime wedges on the side.

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