Creamy Mushroom Curry
This warming vegan curry features a rich coconut base loaded with meaty chestnut and portobello mushrooms. Balanced with protein-packed chickpeas and fresh baby spinach, it is a quick and satisfying dinner option perfect for weeknights. Served with zesty lime and fresh coriander, it offers an aromatic and healthy meal that the whole family will love.
Instructions
- 1
Heat the olive oil (1 tbsp) in a large sauté pan. Add the onion (1 brown) and cook for 5 minutes over medium heat until soft and golden.
- 2
Add the garlic (2 clove), ginger (1 piece), and chilli (1 red). Sauté for another 2 minutes.
- 3
Stir in the ground fenugreek (1 tsp), ground turmeric (1 tsp), medium curry powder (1 tsp), and yellow mustard seeds (1 tsp). Cook for 1 minute until aromatic.
- 4
Add the mushrooms (450 g) and a splash of water. Stir until coated in spices and season with sea salt (0.5 tsp) and cracked black pepper (0.25 tsp).
- 5
Pour in the chopped tomatoes (1 can) and add the chickpeas (1 can). Stir and simmer for 5 minutes.
- 6
Stir in the coconut milk (1 can) and leave to simmer gently for a further 5 minutes.
- 7
Add the baby spinach (100 g). Once wilted, the curry is ready. Serve immediately with rice, fresh coriander (1 handful), and lime (4 wedge).
Nutrition Facts
Per portion