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Mushroom curry
Ingredients
1 cinnamon stick, broken
4 cloves, crushed
1tsp mustard seeds
2 bay leaves
1tbsp vegetable oil
6 cardamom pods (crushed)
1 onion, diced
1 clove garlic, finely chopped
2.5cm/1in piece ginger, chopped
1-2 red chillies, de-seeded and chopped
2 x 250g pack mushrooms, sliced
400g can chopped tomatoes
3tbsp natural yogurt
20g pack flat-leaf parsley, finely chopped
An easy three-step dish for both vegetarians and meat eaters to enjoy
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Method
1. Heat: In a pestle and mortar or food processor, grind all spices together, except cardamom. In a large, heavy-based frying pan, heat oil and add cardamom pods, cook till they pop, then add spices. Cook for few minutes, then add onion and cook for 3-5 mins till softened. Now add garlic, ginger and chilli and continue cooking for 2 mins.2. Simmer: Stir through mushrooms and cook briefly, then add tomatoes, plus a can of boiling water. Bring to boil then simmer gently for 20-30 mins, stirring occasionally. Taste and season if needed.
3 Serve: Spoon in yogurt and stir till all combined. Cook for a further 2 mins, then stir through parsley to serve.
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