Make this easy mushroom curry for a comforting dinner, then check out more vegan curry recipes such as our easy spinach, chickpea & potato curry.
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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
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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
