A brilliant recipe that celebrates the humble mushroom. Rich and zingy, this rather clean curry makes an amazing mid-week meal.
Ingredients
- a thumb-sized piece of ginger
- 3 cloves of garlic
- 2 heaped tbsp curry powder
- 2 heaped tsp wholegrain mustard
- 1 red chilli
- 1 onion
- 500g mixed mushrooms
- 300g cherry tomatoes
- 300ml milk
- 1 lemon, juice of
- salt and pepper for seasoning
- a thumb-sized piece of ginger
- 3 cloves of garlic
- 2 heaped tbsp curry powder
- 2 heaped tsp wholegrain mustard
- 1 red chilli
- 1 onion
- 500g mixed mushrooms
- 300g cherry tomatoes
- 300ml milk
- 1 lemon, juice of
- salt and pepper for seasoning
Grate a slice of ginger and finely slice your garlic. Add to a pan on a medium heat with a generous glug of oil. Add your curry powder, mustard and chilli finely sliced.
Chop your onion into half-moons and add them too. Stir thoroughly to coat your onions in the spices. Soften for 4-5 minutes.
Turn the heat up and add your mushrooms (torn into pieces), tomatoes (whole) and a pinch of salt. You want your mushrooms to start to shrink and colour and your tomatoes to begin to burst.
Pour over the milk and juice of 1 lemon. Don’t stir it, just leave it to blip away on a gentle simmer for 15-20 minutes.
When you come back to stir it, your sauce will be thick and unctuous with the beautiful textures of the mushrooms and tomatoes. Serve with rice.