Turmeric Coconut Curry & Smoky Roasted Mushrooms

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180C (350F) and line a baking tray with baking paper.

Step 2

If you’ve got chestnut mushrooms or large shiitakes, halve them. Mix the soy sauce, olive oil, brown sugar and paprika in a bowl. Toss the mushrooms in this mixture until well coated. Lift the mushrooms out of the liquid, leaving behind as much as possible, and spread out over the tray. Roast in the oven for 20 minutes then drain away any liquid which has collected and place back into the oven to crisp up for 15-20 minutes until dark and shrunken. Set aside.

Step 3

To make the paste: roughly chop the coriander and add to a blender or food processor with the onion, garlic, ginger, chilli powder, cumin, coriander, turmeric and sugar. Finely grate in the zest of the lemon then squeeze in 2 tbsp of the juice. Add the oil and a few tablespoons of coconut milk and blitz together until as smooth as possible, stopping to scrape down the sides as needed.

Step 4

Pour the paste into a large pot and cook over a medium heat for 2 minutes, stirring constantly. Pour in the remaining coconut milk and heat on low until gently steaming. Season with salt, to taste.

Step 5

Cook the noodles in a separate pot according to the package instructions then drain and divide between bowls. Stir the spinach into the coconut milk mixture until just wilted then divide between the bowls. Scatter over the mushrooms and mangetout and serve.