Meat-Free Mondays: Mushroom Curry
You won’t miss the meat in this delicious cardamom-scented mushroom curry. It takes less than 20 minutes to make – serve with basmati rice and naan bread.
400g mushrooms, sliced finely
1 onion, sliced finely
3 cloves garlic, sliced
2-4 tomatoes, chopped
1 tsp fresh ginger, chopped finely
¼ fresh chili, de-seeded and sliced finely, or ¼ tsp chili powder
½ tsp ground cumin
4 green cardamom pods, crushed
1 tsp garam masala
1 tbsp fresh coriander, chopped
120ml tomato juice or water
Oil or ghee
1. Start by heating the fat and cooking the onion until it is translucent. Then put in the garlic and the mushrooms and sauté these until they begin to soften.
2. After that, add the tomatoes, ginger, chili powder, cardamoms and garam masala, the coriander leaves and salt. Stir these in well.
3. Finally, pour in the water or juice and cook gently for 5-10 minutes until the mushrooms are very soft. Serve with basmati rice and naan bread.
What’s your favourite vegetarian recipe?