Mushroom satay dip

A rich, savoury mushroom satay-style dip made with chilli, garlic, curry powder and peanut butter, simmered with coconut milk until thick, then finished with lime and soy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely dice the mushrooms into 3–4mm pieces. Alternatively, chop them in a food processor – but don’t blitz them too fine.

Step 2

Heat the sunflower oil in a wok or large frying pan over a high heat. Add the mushrooms and cook briskly, stirring often, until all the liquid they release has evaporated. Add the chilli and garlic and fry for another 1 minute.

Step 3

Add the curry powder or paste and peanut butter, stir in thoroughly and then stir in the coconut milk. Let it all bubble rapidly, stirring occasionally to make sure it doesn’t burn, until thick and reduced – up to half an hour. Add the lime juice and soy sauce to taste.

Step 4

Scoop the dip into a bowl. Scatter, if you like, with chopped coriander, and serve warm or at room temperature. Flatbreads – or any good bread – as well as fresh veg crudités are ideal accompaniments.