Mushroom Coconut Curry
Ingredients
- 500g white cup or Swiss brown mushrooms, sliced
- Olive oil to cook/ salt + pepper
- 1 brown onion, chopped
- 1 piece ginger, finely chopped
- 2 heaped tbs Tikka Marsala paste
- 1 can coconut milk
- 1 punnet snacking tomatoes, roasted
- 2 x limes, cut into wedges
- Handful of coriander, chopped
To serve – jasmine nice, chutney and mini papadums to serve.
Method
Method
On medium heat add oil to pan heat, then Sauté onion and ginger until soft.
Turn up the heat and add mushrooms and brown.
Add curry paste, cook for a few minutes until fragrant, then pour in the coconut milk and simmer until thickened, add the roasted tomato’s and garnish with coriander and limes
Serve with jasmine rice, chutney, papadums
Alternative suggestion
Why not add some shredded cooked chicken for extra protein