Simple mushroom curry

Name: Simple mushroom curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 50 g unsalted butter; 500 g chestnut mushrooms quartered; 1 4-6 tbsp sunflower oil; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 large onion finely chopped; 1 4 garlic cloves finely chopped; 1 tsp ground ginger; ¼ tsp ground turmeric; ½ tsp kashmiri chilli powder; ½ tsp garam masala; 400 g can chopped tomatoes; 1 tsp caster sugar; 2 tbsp thick; 2 tbsp chopped coriander; 1 cooked rice or naan

Prep: 15 minsCook: 40 mins

Prep

15 mins

Cook

40 mins

Servings

Difficulty

Medium

VegetarianNut-FreeEgg-Free

(0)

This is my go to weeknight dinner when I want something comforting but don't have much time. Simple mushroom curry comes together in just under an hour and costs very little to make, which is perfect for feeding the family without breaking the bank. Mushrooms are wonderful in curries because they soak up all those warm spices beautifully, and they're packed with B vitamins that give you a real energy boost. The whole thing is straightforward enough for a beginner but tastes like you've spent all day cooking. Serve it over rice or with naan and you've got yourself a proper meal that everyone will ask for again and again.

Ella x

Ingredients

Servings:

50 gunsalted butter
500 gchestnut mushrooms quartered
14-6 tbsp sunflower oil
1 tspcumin seeds
1 tspfennel seeds
1 largeonion finely chopped
14 garlic cloves finely chopped
1 tspground ginger
¼ tspground turmeric
½ tspkashmiri chilli powder
½ tspgaram masala
400 gcan chopped tomatoes
1 tspcaster sugar
2 tbspthick(full-fat Greek yogurt)
2 tbspchopped coriander
1cooked rice or naan(to serve)

Detail level

Instructions

1
Melt the butter in a large wok, karahi or non-stick frying pan over a medium-high heat and cook the mushrooms for 10 mins, or until any moisture has evaporated and they’re starting to brown. Transfer to a bowl and set aside.
2
Heat the oil in the same pan over a medium-high heat and fry the cumin and fennel seeds, stirring continuously for about 30 seconds until they release a nutty aroma. Stir in the onion and cook for 12-15 mins until golden. Reduce the heat to medium, then add the garlic and continue frying for 1 min. Add the ginger, turmeric, chilli powder and garam masala, followed by the tomatoes and sugar. Cook, uncovered, for 5-7 mins, or until the masala thickens and a layer of oil forms around the edge of the pan.
3
Spoon the yogurt into a small bowl, add a small ladleful of the hot masala and mix well before stirring the yogurt into the pan of masala. Pour in 100ml hot water and simmer for 3-4 mins until the curry has the consistency of double cream. Season to taste, then return the mushrooms to the pan and stir to warm through. Scatter with the chopped coriander and serve with boiled rice or naan, if you like.

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