Mushroom masala with coriander rice

Mushroom masala with coriander rice

  • serves 3
  • Easy

Make the best vegetarian curry in half an hour. This quick recipe made with mushrooms, peas and spinach is easy for when you're eating healthily or in a hurry. Serve with a pile of rice on the side.

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Ingredients

  • onion 1, chopped
  • garlic 1 clove, crushed
  • oil
  • cashew nuts a handful
  • dessicated coconut 2 tbsp
  • curry paste 1-2 tbsp
  • mushrooms 350g, halved or quartered
  • peas 100g
  • spinach 100g
  • lemon 1, zested and juiced
  • coriander a handful, chopped
  • basmati rice steamed to serve

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.

Nutritional Information

  • Kcals 285
  • Fat 18.6g
  • Carbs 12.1g
  • Fibre 8.5g
  • Protein 12.9g
  • Salt 0.5g
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