Easy Mushroom Curry (Mushroom Masala)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tsp Olive oil
- 1 Onion (diced)
- 400 g Mixed mushrooms (chopped in to large chunks)
- 2 Garlic clove (crushed)
- 1 tbsp Fresh ginger (grated)
- 2 tablespoons Curry powder
- 400 g Chopped tomatoes (canned)
- 2 tablespoons Tomato puree
- 200 ml Light coconut milk
- 100 ml Vegetable stock
- 0.5 Lime ((juice only))
- Fresh coriander (cilantro) (to serve)
Method
- Heat 1 tsp Olive oil in a large pan and add400 g Mixed mushrooms, 1 Onion, 2 Garlic clove and 1 tbsp Fresh ginger and gently cook for 2-3 minutes until softened.
- Add 2 tbsp Curry powder and stir.
- Put 400 g Chopped tomatoes,2 tbsp Tomato puree, 200 ml Light coconut milk and 100 ml Vegetable stock in the pan and mix together.
- Simmer for 10 minutes. Squeeze in the juice of 0.5 Lime and stir just before finished.
- Serve with rice and Fresh coriander (cilantro) on top.