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Photo of Mushroom & pepper curry by WW

Mushroom & pepper curry

0
Points® value
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
A speedy curry that will be on the the table in 15 minutes.

Ingredients

Vegetable Oil

1 teaspoon(s)

Mustard Seeds

1 teaspoon(s), level

Onion

1 medium, finely chopped

Mushrooms

400 g, halved

Green pepper

½ medium, deseeded and cut into chunks

Yellow pepper

½ medium, deseeded and cut into chunks

Coriander, Dried

1 tablespoon(s), level

Turmeric

1 teaspoon(s)

Chilli Powder

1½ teaspoon(s), level

Tomato

2 large, chopped

0% fat natural Greek yogurt

4 tablespoon(s)

Instructions

  1. Heat the oil in a medium frying pan set over a high heat. Add the mustard seeds and onion and cook for 3-4 minutes until the onion is golden and the seeds have started to pop.
  2. Add the mushrooms, peppers, coriander, turmeric, chilli powder and asafoetida (if using). Stir well, then cook for 4-5 minutes over a medium heat until the vegetables are just tender but still have a bit of crunch.
  3. Stir in the tomatoes and cook for 2-3 minutes until the curry mixture has thickened slightly.
  4. Divide the vegetable curry between bowls and serve topped with 1 tbsp of the yogurt, with the warmed naan bread on the side.

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