Mushroom Curry

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:

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!