Mushroom Curry


(Recipe serves 2)

Serves 2

  • Light oil spray
  • 1 onion, diced
  • 3 garlic cloves, chopped
  • 460g button mushrooms, halved (or left whole if small enough)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • 1 1/2 tsp tandoori spice blend
  • Salt and pepper
  • 300g passata
  • 400ml vegetable stock
  • My saag aloo samosas


  1. Fry the onions, garlic and mushrooms in olive oil/coconut oil spray on a medium heat. Cook this for about 8 minutes until the onions are softened and translucent.
  2. Add the spices and seasoning to the pan and stir for a further minute. Now stir in the passata and stock then let simmer for 10-15 minutes – or until the mushrooms are cooked and the curry is a consistency you like!
  3. If you find the curry is still too runny, add a teaspoon of tomato purée.
  4. Serve with a side of rice or my saag aloo samosas!
Calories per serving (just the curry)ProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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