This Easy Mushroom Curry is ready in under 15 minutes, cooked in one pan and makes a delicious and healthy alternative for a weekend curry or a simple weeknight meal.
Heat 1 teaspoon Olive oil in a large pan and add400 g Mixed mushrooms, 1 Onion, 2 Garlic clove and 1 tablespoon Fresh ginger and gently cook for 2-3 minutes until softened.
Add 2 tablespoon Curry powder and stir.
Put 400 g Chopped tomatoes,2 tablespoon Tomato puree, 200 ml Light coconut milk and 100 ml Vegetable stock in the pan and mix together.
Simmer for 10 minutes. Squeeze in the juice of 0.5 Lime and stir just before finished.
Serve with rice and Fresh coriander (cilantro) on top.
Notes
You don't want to chop the mushrooms in to too small pieces, as they will get lost in the sauce. Keep them nice and chunky.
If you want to add a bit of a protein hit to this curry, but still keep it vegan, then add in a tin of drained chickpeas when you add the tomatoes.
Want a spicier curry? Either add some chilli powder when cooking, or a sprinkle or chilli flakes before serving.
Take this curry to the next level by stirring in a couple of tablespoons of mango chutney before serving.
If you want to give this curry a green veggie boost, stir in a couple of handfuls of spinach 2-3 minutes before it is ready.