Red Mushroom Curry, 40p (VG/V/DF/GF)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and finely chop the onion, and peel and finely slice the garlic. Roughly chop the ginger and toss it all into a blender, along with the chilli, tomato puree and 100ml of the coconut milk. Blitz it to a rough paste, and set to one side.

Step 2

Wash and halve the mushrooms, and toss them into a large pan with a dash of oil and a pinch of salt. Cook on a medium heat to gently brown the outsides for a few minutes, then tip in the curry paste, add the remaining coconut milk, and stir well. Bring to a boil then reduce to a simmer and cook for 20 minutes, until the mushrooms have softened and the curry paste has thickened slightly. I sometimes like to pad mine out with a finely chopped cabbage to make it go further, or a handful of frozen spinach or peas stirred through 5 minutes before the end.

Step 3

Season with the lemon juice to finish, and serve. It will keep in the fridge for 2 days or in the freezer for up to 6 months.

Step 4

(I have developed a sensitivity to onions in recent months, with some rather unpleasant side effects, so you may notice in my photograph I have used spring onions instead of the cheaper white or red onions. I kept the pricing as basics onions because I want this website to be helpful to as many people as possible, and the price difference between red onions and spring onions is eye-watering!)

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