Name: Creamy Mushroom Curry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 null brown onion (sliced); 2 clove garlic (minced); 1 piece ginger (5cm, peeled and finely grated); 1 null red chilli (seeds and pith removed, chopped finely); 1 tsp ground fenugreek (heaped); 1 tsp ground turmeric (heaped); 1 tsp curry powder (medium, heaped); 1 tsp yellow mustard seed; 450 g mushrooms (chestnut and portobello, wiped clean and sliced thickly); 1 can chopped tomatoes (400g); 1 can chickpeas (400g, drained and rinsed); 1 can coconut milk (400g); 100 g baby spinach; 0.5 tsp sea salt; 0.25 tsp cracked black pepper; 1 handful fresh coriander; 4 wedge lime

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

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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).