Mixed mushroom curry
600 g, mixed variety
1 small, coarsely chopped
15 g, peeled, coarsely chopped
2 clove(s), coarsely chopped
99% fat-free, plain Greek yoghurt, unsweetened
1 tbs, mild
Vegetable stock cube
1 individual, gluten-free variety, (to make 350ml vegetable stock)
10 g, frozen, coarsely chopped
1 x 3 second spray(s)
- Coarsely chop or slice mushrooms, leaving any smaller ones whole. Set aside.
- 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.
- 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.