Mushroom masala with coriander rice
Serves 3
Easy
Total time:
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.
Skip to ingredients
- 1 onionchopped
- 1 clove garliccrushed
- oil
- a handful cashew nuts
- 2 tbsp dessicated coconut
- 1-2 tbsp curry paste
- 350g mushroomshalved or quartered
- 100g peas
- 100g spinach
- 1 lemonzested and juiced
- a handful corianderchopped
- steamed to serve basmati rice
Nutrition: per serving
- kcal285low
- fat18.6g
- carbs12.1g
- fibre8.5g
- protein12.9g
- salt0.5g
Method
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.
