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Photo of Mixed mushroom curry by WW

Mixed mushroom curry

1
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
The meaty texture of mushrooms makes them a great base for a veggie curry.

Ingredients

Onion

1 large, roughly chopped

Root Ginger

15 g, roughly chopped

Garlic

2 clove(s), roughly chopped

Calorie controlled cooking spray

4 spray(s)

Curry Powder

1½ tablespoon(s)

Vegetable stock cube

1 cube(s), to make 350ml

Mushrooms

600 g, British Speciality Mushrooms

0% fat natural Greek yogurt

100 g

Coriander, fresh

10 g

Instructions

  1. Put the roughly chopped onion, ginger and garlic in a food processor with 2 1⁄2 tablespoons water and blitz to a smooth paste.
  2. Mist a large, deep nonstick pan with cooking spray and cook the onion mixture over a medium heat for 2-3 minutes until fragrant and just starting to colour. Add the curry powder and cook for a further minute, stirring constantly.
  3. Pour in 350ml vegetable stock, made with 1 stock cube and stir to combine. Roughly chop or slice the mushrooms, leaving any smaller ones whole, and add them to the pan. Bring to a gentle simmer and cook for 10 minutes until the mushrooms are tender and the stock has reduced slightly.
  4. Remove the curry from the heat and stir in half the yogurt and coriander. Season to taste and serve topped with the remaining yogurt and coriander.

Notes

Serve each portion with 2 x 50g mini naan breads, warmed to pack instructions.

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