Mushroom & pepper curry
0
Points®
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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