Tuesday, 7 February 2017

Mushroom Curry

Hello Dear Reader,


As I mentioned, I am trying to reduce the amount of meat we eat each week by cooking more vegetarian meals. Now that I am actively looking for meat free meals I am finding them left, right and  centre. I came across this one by total accident just by typing in "vegetarian curry" it's one of Jamie Oliver's and it is so amazing, the flavours are brilliant and there is a fantastic sweetness to it from the tomatoes, mango chutney and the coconut milk. The original recipe called for a mix of mushrooms but I just went with ordinary everyday white cap mushrooms and they were just perfect. As always I have tinkered with the recipe, using what I had already at home.

The recipe also called for Paneer cheese, which I posted about, yesterday, it truly is so easy to make and the Paneer cheese is a revelation in the sweet curry sauce. The little blocks of soft creamy cheese coated in the spicy sauce is just gorgeous, you truly don't miss meat as it is very filling and full of goodness. Again, it's a doodle to make, taking 45 minutes from start to finish.

Ingredients for Mushroom and Paneer Curry, clockwise from top right-
1 Tablespoon mango chutney, 1 can of coconut milk, 1 teaspoon ground turmeric, 1 teaspoon fennel seeds, 1 heaped teaspoon curry powder, 1 heaped teaspoon mustard seeds, 90 grams paneer cheese, cubed, juice of one juicy lime, coriander to serve, 2 garlic cloves, grated on a microplane, 4 small chillies, chopped finely (or to taste) 1 onion, chopped finely (I had half a red and half a yellow onion to use up) 5 cm piece of ginger, sliced finely, 500 grams mushroom of your choice, quartered  and 400 grams of tomatoes of your choice

Preheat oven to 200 C. In a non stick, heavy based fry pan, dry fry the mushrooms on medium heat for 5 to 8 minutes or until they take on some colour

Move the mushrooms to one side of the pan, add a small amount of oil and gently sauté the onion, ginger, garlic and chilli for a couple of minutes

Now add the turmeric, fennel, mustard seeds and curry powder and stir into the onion mixture, Keep stirring until fragrant

Now add the tomatoes and chutney, giving everything a good mix

Add the can of coconut milk and grind over salt and pepper to taste

Give everything another good mix

Drop pieces of paneer over curry and gently mix in, pop into preheated oven for 30 minutes until bubbly and cooked through

The edges will start to catch and the tomatoes that are sitting above the curry sauce will be caramelised, all adding flavour to the beautiful creamy, sweet curry

A quick easy curry for a busy work night, it has loads of flavour and is filling, what's not to love!

Over to you, do you have a favourite vegetarian curry?

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