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Mushroom curry recipe

Mushroom curry

Spiced mushrooms, zingy limes & fluffy rice

Mushroom curry recipe

45 mins

Not Too Tricky

serves 4

About the recipe

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.


nutrition per serving

411

Calories


22.4g

Fat


15.4g

Saturates


11.9g

Sugars


0.19g

Salt


10.8g

Protein


43.8g

Carbs


5.4g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jamie Oliver

Ingredients

500g mixed mushrooms (portobello, chestnut etc)

2 cloves of garlic

5cm piece of ginger

1 onion

½–1 fresh red chilli

500g ripe mixed-colour tomatoes

groundnut oil

1 teaspoon turmeric

1 teaspoon fenugreek

1 teaspoon black mustard seeds

1 heaped teaspoon medium curry powder

1 tablespoon mango chutney

1 x 400ml tin of light coconut milk

30g paneer

400g brown basmati rice

2 limes

1 bunch of fresh coriander

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden.
  3. Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
  4. Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.
  5. Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.
  6. Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
  7. Meanwhile, cook the rice according to the packet instructions.
  8. Taste and season as required, adding a little lime juice if needed.
  9. Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.

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