Mushrooms add a hearty texture to any dish, which is exactly what you need in a curry. They also have a subtle flavour that lets other seasonings and spices do the talking. Here it is coconut, tomatoes, and fragrant cardamom and cloves that give this mushroom curry its distinctive fresh, floral taste – serve with brown rice for a meal that ticks all the boxes.
412 CALORIES PER SERVING
Rapeseed oil for frying
1 onion, diced
1 garlic clove, finely chopped
1 tbsp grated fresh root ginger
250g chestnut mushrooms, larger ones cut in half
1 tbsp curry powder
4 cardamom pods
4 large tomatoes, roughly chopped
1 red pepper, seeded and sliced
200ml coconut milk
Juice of 1 lime
250g brown rice
Flaked sea salt and cracked black pepper
1. Heat a little rapeseed oil in a sauté pan over a medium heat and cook the onion, garlic and ginger until the onion has softened.
2. Heat a little oil in another frying pan and fry the chestnut mushrooms until slightly browned. Stir the mushrooms into the onion mixture along with the curry powder, cardamom pods and cloves. Cook gently for 1 minute.
3. Add the chopped tomatoes and red pepper and bring to a simmer. Cook for 10 minutes. Stir in the coconut milk and lime juice, and season with salt and pepper to taste. Simmer gently for a further 5 minutes to heat through.
4. While the mushroom curry is cooking, put the rice in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then simmer for 20–25 minutes until the rice is tender and fluffy. Drain.
5. Remove the cloves and cardamom from the curry. Leave to stand for 10 minutes before serving with the brown rice.