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