Mushroom masala with coriander rice
Published: December 19, 2014 at 2:33 PM
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Serves 3
Easy
Total time: 30 mins
0 reviews
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Make the best mushroom curry in half an hour. This quick vegan recipe made with mushrooms, peas and spinach is easy for when you're eating healthily or in a hurry. Serve with a pile of rice on the side.
Vegan
Vegetarian
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Make this easy mushroom curry for a comforting dinner, then check out more vegan curry recipes such as our easy spinach, chickpea & potato curry.
Ingredients
Nutrition
-
1 onion
chopped
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1 clove garlic
crushed
-
oil
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a handful cashew nuts
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2 tbsp dessicated coconut
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1-2 tbsp curry paste
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350g mushrooms
halved or quartered
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100g peas
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100g spinach
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1 lemon
zested and juiced
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a handful coriander
chopped
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steamed to serve basmati rice
Nutrition: per serving
-
kcal285
low
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fat18.6g
-
carbs12.1g
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fibre8.5g
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protein12.9g
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salt0.5g
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Method
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step 1
Fry the onion and garlic gently in a little oil while you whizz the cashews, coconut and curry paste together in a blender. Add this to the onion and fry for a minute. Add the mushrooms and a splash of water and cover the pan for 5 minutes, stirring once or twice. Once they are almost cooked, add the peas and cook for 1 minute, then add the spinach and stir. Add the lemon zest and juice, season and add a splash of water if you need to. Stir the coriander through the rice to serve.
Check out more vegetarian curry recipes...
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