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