Goan Mushroom and Coconut Curry
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Ingredients
- 500 g chestnut mushrooms
- 300 ml coconut milk
- 1 onion, finely chopped
- 4 garlic cloves
- 10 g fresh ginger, grated
- 150 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 271 kcal
- Protein
- 5.8 g
- Carbohydrate
- 11.6 g
- of which sugars
- 6.9 g
- Fat
- 22.3 g
- of which saturates
- 13.7 g
- Fibre
- 3.1 g
- Salt
- 0.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and cook the chopped onion over medium heat for 7 minutes until soft, then add the garlic and ginger and cook for 1 minute.
- 2
Stir in the ground turmeric and chilli powder, then add the chopped tomatoes and cook for 6 minutes until softened.
- 3
Quarter the mushrooms and add to the pan, stirring to coat, then cook for 4 minutes.
- 4
Pour in the coconut milk and simmer for 10 minutes until the mushrooms are tender and the sauce has thickened slightly.
- 5
Scatter with the chopped coriander and serve with rice.
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