Mixed mushroom curry
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The meaty texture of mushrooms makes them a great base for this tasty veggie curry. A variety of different mushrooms work best to provide a mix of flavours and textures, but use whatever you can get your hands on.
Ingredients
Mushrooms
600 g, mixed variety
Brown onion
1 small, coarsely chopped
Fresh ginger
15 g, peeled, coarsely chopped
Garlic
2 clove(s), coarsely chopped
99% fat-free, plain Greek yoghurt, unsweetened
100 g
Curry powder
1 tbs, mild
Vegetable stock cube
1 individual, gluten-free variety, (to make 350ml vegetable stock)
Fresh coriander
10 g, frozen, coarsely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Coarsely chop or slice mushrooms, leaving any smaller ones whole. Set aside.
2
Process onion, ginger and garlic with 2 tablespoons water in a small food processor to form a smooth paste. Lightly spray a deep non-stick frying pan with oil and heat over medium heat. Cook onion mixture, stirring, for 2-3 minutes, until fragrant and lightly browned. Add curry powder and cook, stirring, for a further 1 minute.
3
Stir in stock and mushrooms and bring to a simmer. Simmer for 10 minutes or until mushrooms are tender and stock has reduced slightly. Remove from heat and stir in half the yoghurt and coriander. Season with salt and pepper. Serve topped with remaining yoghurt and coriander.
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