Mushroom masala with coriander rice
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Ingredients
- 1 onion, chopped
- 1 clove garlic, crushed
- oil
- a handful cashew nuts
- 2 tbsp dessicated coconut
- 1-2 tbsp curry paste
- 350g mushrooms, halved or quartered
- 100g peas
- 100g spinach
- 1 lemon, zested and juiced
- a handful coriander, chopped
- steamed to serve basmati rice
Method
- STEP 1
Fry the onion and garlic gently in a little oil while you whizz the cashews, coconut and curry paste together in a blender. Add this to the onion and fry for a minute. Add the mushrooms and a splash of water and cover the pan for 5 minutes, stirring once or twice. Once they are almost cooked, add the peas and cook for 1 minute, then add the spinach and stir. Add the lemon zest and juice, season and add a splash of water if you need to. Stir the coriander through the rice to serve.