2 tablespoons
rapeseed oil 1 teaspoon brown mustard seeds 10 curry leaves 1 x 2.5cm cinnamon stick 3 green cardamom pods – lightly bruised 1 teaspoon cumin seeds 1 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon chilli powder – more or less to taste 1 teaspoon garam masala 2 green chillies – finely chopped 2 medium onions – finely chopped 1 tablespoon garlic and ginger paste 300g mushrooms – sliced About 100ml water 3 tablespoons chopped coriander Salt Instructions Heat the oil over high heat. When visibly hot, toss in the mustard seeds. When they begin to pop after about 30 seconds, lower the temperature to medium high and add the curry leaves, cinnamon stick, cardamom pods and cumin seeds. Sauté for a further 30 seconds and then add the ground spices, chopped onions and chillies. Mix this all up well and cook until the onions are light brown, then stir in the garlic and ginger paste. Add the mushrooms and about 100ml water. Cover the pan and cook for about five minutes, stirring occasionally. Your curry will now be ready to serve. Season with salt to taste and garnish with coriander. 3.4.3177
You can’t make a curry without coconut milk or fish sauce. Easy Thai Chicken Curry is a healthy dinner recipe without coconut milk or fish sauce made in less than 30 minutes
Adapted from my Butter Bean Curry recipe. I had some mushrooms left over from the Smoked Paprika Mushroom Loaf and threw them in, but its not necessary other than it gives this dish additional texture
Then add the mushrooms and fry until cooked through and any liquid evaporated. I love curry as does my family and it really doesn’t have to be a long drawn out affair when you just want a quick and nutritious meal on a week night
noneIngredients1 onion, finely diced2 garlic cloves, crushed4 chicken breasts, diced1 tbsp Tikka curry powder6 tbsp tomato puree200g passata400ml chicken stocksalt and pepperfresh corianderFrylightMethodSpray a pan on medium heat with Frylight, and gently fry the onion and garlic for a few minutes until the onion has softenedAdd the chicken and stir fry until you can't see any pink on the chickenAdd the curry powder and quickly stir in, then add the passata, tomato puree, chicken stock and seasoningBring to a bubble, and then simmer on a low heat for 20 minutes until the chicken has cooked throughAdditional InfoLovely served with broccoli and green beans (Slimming World suggest blanching them and then griddling), and rice if you wish
This curry is proof that “Necessity is the mother of invention. I usually whip up a soup when this is the case but I thought the veg I had would be perfect in a curry
I decided instantly to make stuffed mushrooms. Using up fridge leftovers and rescuing a best before today wholemeal roll, half a tub of Philadelphia cream cheese, also incorporating the mushroom stalks into the filling
Add mushrooms and cook, stirring occasionally, for 4 minutes or until tender. 150g of brown mushrooms. Heat butter and oil in a large heavy-based frying pan over medium heat
This curry is hardly a recipe. While it isn’t quite as delicious as the curry my father has made me and its not a patch on the ones made by my friends from work (who have their own favourite blends of spices)
This mushroomcurry is rich and creamy and really easy to make, perfect for a nice midweek meal. I have already started thinking of warming, comfort foods and this mushroomcurry with spinach and chickpeas is top of my list
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