Jamie Magazine
By Jamie Oliver
About the recipe
With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.
Recipe From
Jamie Magazine
By Jamie Oliver
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
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