Mushroom bhaji

Serves: 1

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Total Time: 50

Prep Time: 15

Cook Time: 35

• 1 clove(s) garlic, roughly chopped
• 2.5cm/1in fresh ginger, peeled and roughly chopped
• Half teaspoon(s) cumin seeds
• 1 pinch(es) curry leaves
• 1  red chilli, roughly chopped
• 3 small ripe tomatoes
• 1 tablespoon(s) olive oil or knob of ghee
• 1  onion, finely chopped
• 2  x 200g packs button mushrooms, sliced
• 300 ml (1?2 pint) hot light vegetable stock
• lemon wedges, to serve

Method

1. In a food processor, add garlic, ginger, cumin seeds, curry leaves and chilli. Add a pinch of sea salt and whizz till combined. Add tomatoes and whizz again. Put to one side.
2. In a frying pan, add oil or ghee, then add onion and cook till beginning to soften. Then add tomato mixture and simmer gently for about 5-10 mins. Add mushrooms, stir till well combined, and cook for a further 5 mins.
3. Turn heat up a little and add stock. Let it bubble for a couple of mins, then turn it down to a simmer and cook gently for about 15 mins, till sauce thickens a little. Top up with more hot water if you wish, but don't add a large amount as you don't want to dilute the intensity of flavour too much. Serve with a squeeze of lemon and some naan bread.

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