Kashmiri mushroom curry
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
A meat-free curry that doesn’t disappoint. With onion, garlic, ginger and curry, the mushrooms are coated in a wonderful fragrant curry that’s simple and healthy.
Ingredients
Fresh coriander
1 cup(s), (1 x bunch) roots intact
Canola oil
1 tbs
Brown onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, (3cm piece), finely grated
Indian curry paste
2 tbs, (korma)
Mushrooms
500 g, (button), halved
Canned diced tomatoes
400 g
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Instructions
1
Wash and finely chop coriander roots and 3cm of the stems. Remove coriander leaves and set aside. Heat oil in a large non-stick frying pan over medium heat. Cook onion, garlic, ginger and coriander root and stem mixture for 4 minutes or until softened. Add curry paste and cook for 30 seconds or until fragrant.
2
Add mushrooms and cook, stirring, for 10 minutes. Add tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until sauce has thickened. Season with salt and freshly ground black pepper.
3
Spoon curry into serving bowls. Serve with yoghurt and reserved coriander.
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