Mushroom and Tomato Curry
Mushroom and Tomato Curry



  • 1 tbsp veg oil
  • 1 sliced onion
  • 2 tsp grated garlic and ginger
  • 1 red chilli, chopped
  • 1 tsp cumin seeds
  • 1 tsp ground fenugreek
  • 3 tsp medium curry powder
  • 300g mushrooms, halved
  • 300g shiitake mushrooms
  • 400g tin of chopped tomatoes
  • 1 tbsp sugar
  • 400g tin of chickpeas, drained
  • 50g kale, shredded
  • Small handful of chopped coriander
  • Heat up the oil in a saucepan and fry the onions for about 5 mins. Add the chilli, garlic, ginger, cumin, fenugreek and curry powder, and cook for a couple of mins until aromatic. Add all the mushrooms, and stir fry to coat in the spices, and season well.
  • Stir in the tinned tomatoes, sugar, and chickpeas - along with a splash or two of water - and simmer for 10 mins. Stir in the kale, and cook for 5 mins to wilt, scatter with coriander and serve with brown rice.
30 mins
4 serving

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