Mushroom Curry

A quick and easy meatfree recipe. You can use any of your favourite mushrooms for this dish

Serves 4

450g / 1lb mushrooms - washed
2 tbsp cooking oil
1 onion,chopped
2 cloves garlic, finely chopped
1-inch piece fresh ginger, grated
1 green chilli, finely chopped
1tsp ground cumin, 1tsp ground coriander, 1tsp garam masala
1/2 teasp turmeric.     
Seasoning - sea salt & pepper
1/2 tin / 200ml coconut milk.   
2 tbsp fresh coriander - to serve


Cut the mushrooms into bite sized pieces. Heat the oil in a pan and gently fry onions. Add the ginger, garlic and chilli and cook for a few minutes. Add all the other spices and cook for a further minute. Next, add the mushrooms, coating well really in the spice mixture, and fry for about 5 minutes or until softened. Add the coconut milk and simmer for 5-10 minutes. Season to taste and  sprinkle with the fresh coriander.

Serve with some warmed naan bread and fluffy white rice.

Tip ~  Adjust the amount of chilli you use to you own taste.