This is a delicious vegan curry, its can be served as a side dish or hold its own as a main, one things for sure you need to give it a try, it will be a must for any future curry night. Its completely fuss free and takes about 15mins to cook!
Serves 2 (as a side)
Prep time 5mins
Cooking time 10mins
300g of chestnut or closed cup mushrooms, sliced
1 medium onion, sliced
2 garlic cloves, thinly sliced
1green chilli, finely diced
Small bunch of coriander, stalks removed and finely chopped, leaves chopped.
2tbsp tomato puree
100ml of water
2tbsp veg or olive oil
1tsp salt
2tsp cumin powder
1tsp coriander power
1tsp chilli powder(less if you want it more mild)
1tsp garam masala
Heat the oil in a large frying pan on a medium heat, add the sliced onions and cook until they are soft, about 5 mins, then add in the chilli, garlic and chopped coriander stalks. Continue to cook for another minute.
Add the spice mix and a splash of your water, cook until you can see the oil has taken on the colour of the spices.
Now add your tomato puree, cook off for about 30 seconds and then add the remaining water.
After about 2 mins add all of the mushrooms, cook them down until they have released all their water, this should take somewhere between 5 and 10 minutes.
Stir through most of your chopped coriander leaves, keeping a little aside for garnish. If at this point your sauce seems a little thick for your liking just add some water a tablespoon at a time until you have the required consistency, I like mine quite dry if I serve it as a side dish.
Have a taste and see if you'd like to add a little more salt or some more chilli.
Serve into a dish and sprinkle with the remaining coriander leaves.
