Mixed mushroom curry
1
Points®
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.
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