Mushroom masala with coriander rice

Name: Mushroom masala with coriander rice
Total time: 30 min
Yield: serves 3
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

30 minutes
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.

December 19, 2014 at 2:33 pm

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.