Mushroom curry

Name: Mushroom curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 tbs olive oil; 500g mixed mushrooms (we used portobello, Swiss brown and button), roughly chopped; 2 garlic cloves, thinly sliced; 5cm piece ginger, shredded; 1 white onion, thinly sliced; 1 long red chilli, thinly sliced; 1 tsp ground turmeric; 1 tsp ground fenugreek seeds; 1 tsp black mustard seeds; 1 1/2 tsp mild curry powder; 500g ripe tomatoes, roughly chopped, or 400g can chopped tomatoes; 1 tbs mango chutney; 400ml can coconut milk; 200g paneer, chopped; Cooked brown basmati rice, coriander leaves & lime wedges, to serve

4 ratings

15m

45m

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

May 07, 2017

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish. Even meat eaters will love it.

2 tbs olive oil
500g mixed mushrooms (we used portobello, Swiss brown and button), roughly chopped
2 garlic cloves, thinly sliced
5cm piece ginger, shredded
1 white onion, thinly sliced
1 long red chilli, thinly sliced
1 tsp ground turmeric
1 tsp ground fenugreek seeds
1 tsp black mustard seeds
1 1/2 tsp mild curry powder
500g ripe tomatoes, roughly chopped, or 400g can chopped tomatoes
1 tbs mango chutney
400ml can coconut milk
200g paneer, chopped
Cooked brown basmati rice, coriander leaves & lime wedges, to serve

Method

1.

Preheat the oven to 200°C.
2.

Heat half the oil in a large flameproof casserole over medium heat. Add mushroom and cook for 5-8 minutes or until softened and golden. Add remaining 1 tbs oil, then garlic, ginger, onion, chilli and spices. Cook for a further 2 minutes, stirring continuously, or until the spices are toasted and fragrant, and the onion has softened. Add the tomato, mango chutney and coconut milk, and stir to combine. Season. Bring to a simmer, then scatter over paneer.
3.

Transfer to the oven and cook for 30 minutes or until the paneer is a golden colour and the curry has thickened slightly.
4.

Serve the curry with rice, coriander leaves and lime wedges.