Mixed mushroom curry
1 large, roughly chopped
15 g, roughly chopped
2 clove(s), roughly chopped
Calorie controlled cooking spray
Vegetable stock cube(s)
1 cube(s), to make 350ml
600 g, British Speciality Mushrooms
0% fat natural Greek yogurt
- Put the roughly chopped onion, ginger and garlic in a food processor with 2 1⁄2 tablespoons water and blitz to a smooth paste.
- 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.
- 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.
- 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.