Creamy Mushroom Curry
Sweet & spicy, this curry is so easy to make for a simple meat free meal!
Serves 4 Approx 45p per serving
Prep time 15 minutes Cooking time 30 minutes
Level 🍴
Ingredients
- 400g closed cup mushrooms, quartered. Depending on their size you may be able to leave some whole if they are small enough!
- 1 onion, chopped
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 2 cloves garlic, crushed (or a heaped tsp of garlic paste)
- 1 tsp each of Garam masala, Turmeric & ground ginger OR 1 1/2 tsp curry powder
- 2 heaped tbsp plain greek yoghurt
- a pinch of chilli flakes (optional)
- salt & pepper
- Chopped fresh coriander (again, optional)
- Rice &/or naan to serve
Soften the onion in a large frying pan with about 1 tbsp oil over medium/high heat.
Add the garlic after about 3 minutes & cook for 1 minute.
Add the spices, stir well then add the tomato puree & cook for another 2 minutes.
Add another tbsp of oil then the mushrooms. Cook for about 5 minutes or until starting to soften.
Pour in the tomatoes & about 150ml of water. Season with salt & pepper, stir & simmer for about 5-6 minutes.
Stir in the yoghurt, turn the heat down to medium/low & allow to simmer again for 10 minutes until reduced a little & thickened.
Serve topped some chopped fresh coriander if you like & some rice &/or naan.
