Tuesday , October 20 2020
Buttered Mushroom Curry 1

Buttered Mushroom Curry

Recipe by Sara Matthews | @sarabynatureskitchen

This deliciously sweet and savoury curry can be as hot or mild as you fancy!

Serves Four

INGREDIENTS

600g of fresh tomatoes
500g of mushrooms, thickly sliced or halved
1 red chilli and1 green chilli, deseeded

Marinade for mushrooms
2tbsp of garam masala
8 cloves of garlic, mashed or grated
2 thumb size pieces of fresh ginger, grated
3tbsp of plant-based natural yogurt

For the Sauce
2tbsp of cashew butter (to make nut free use a seed butter)
120ml of water
2tbsp of mango chutney
1tsp of turmeric
1-2tsp of chilli powder
3tbsp of natural yogurt
Handful chopped fresh coriander
Whole cashews and chopped coriander to garnish

METHOD
Preheat the oven to 180°C

In a large shallow hot pan place the chillies and tomatoes. Add a splash of water or vegetable stock to stop them from sticking. Cook until the skins split. Set the tomatoes and chillies to one side in a bowl to cool. Do not discard the pan juices.

In another large bowl, mix the marinade ingredients to make a paste then add the chopped mushrooms. With your hands, rub the marinade over the mushrooms. Leave them to stand for 10 minutes.

Cover a large baking tray in parchment. Place the mushrooms on the tray evenly so they do not overlap. Bake in the oven for 25 minutes. Add any leftover marinade to the pan.

After 15 minutes pour off any juices in the baking tray from the mushrooms into your pan. This will help them dry and crisp up a little.

Remove the skins from your tomatoes and add these to the pan. Chop the two chillies and add them. Place a sieve over your pan and add to it the tomato skins, press down with a fork to squeeze out skins to get remaining juices from the tomatoes.

Then add the cashew butter, turmeric, chilli if using and the water. Cook this down to make a thick sauce, breaking up the tomatoes with a fork or your spatula. Once you have a thick sauce add the remaining yogurt and mango chutney.

Remove the mushrooms from the oven. They should be coated in a slightly crunchy marinade – there should be no sauce left in the baking tray.

Add the mushrooms to the sauce and stir to coat. Add a handful of chopped coriander and stir.

  • Serve hot with rice, quinoa or over a jacket potato for a healthy and warming lunch or midweek supper. Or for that weekend fakeaway, serve with saag aloo (keep an eye on the Feast website for my recipe for saag aloo coming soon), and Indian bread or pancakes.
  • Garnish with a few cashews and chopped coriander.

Leave a Reply

Your email address will not be published. Required fields are marked *