Vegan Mushroom Curry

Serves 1
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Directions

  1. 1Add onions to olive oil and cook on high heat until golden brown with some texture.
  2. 2Add 1 tablespoon of ginger and garlic and lightly brown.
  3. 3Add two blended fresh tomatoes.
  4. 4Add all your spices.
  5. 5Once the spices have cooked out a little, add 5-6 tablespoons of vegan yogurt (coconut yogurt recommended) and mix well, cooking gently.
  6. 6Add a little water.
  7. 7Add diced chestnut mushrooms.
  8. 8Turn down the heat, cover with a lid, and let the mushrooms release their moisture for a couple of minutes (about 6-7 minutes).
  9. 9Stir in 1 teaspoon of cumin seeds.
  10. 10Add green chilies.
  11. 11Add chickpeas.
  12. 12To finish, add the zest of a lemon, a sliced big red chili, and fresh coriander.

Ingredients

  • olive oil
  • onions
  • 1 tablespoon ginger and garlic
  • 2 fresh tomatoes, blended
  • spices
  • 5 tablespoons vegan yogurt (coconut yogurt recommended)
  • 6 tablespoons vegan yogurt (coconut yogurt recommended)
  • water
  • chestnut mushrooms, diced
  • 1 teaspoon cumin seeds
  • green chilies
  • chickpeas
  • lemon zest
  • 1 big red chili, sliced
  • fresh coriander

Tips

  • To enhance texture, don't soften onions completely; aim for golden brown with some bite.
  • Dicing mushrooms helps them cook better and quicker.
  • Adding green chilies at the end preserves their texture.
  • If not using chickpeas, increase mushrooms by 250g.
  • For a non-vegan version, substitute olive oil with butter/ghee and coconut yogurt with dairy yogurt.