
Ingredients:
(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

Recipe:
- 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.
- 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!
- If you find the curry is still too runny, add a teaspoon of tomato purée.
- Serve with a side of rice or my saag aloo samosas!
Calories per serving (just the curry) | Protein | Carbs | Fat |
140 | 6g | 19g | 4g |
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