CURRY SALT RECIPES

Name: Mushroom curry
Total time: 45 min
Yield: 4 to 6
Ingredients: 500 g mixed mushrooms (portobello, chestnut etc); 2 cloves of garlic; 5 cm piece of ginger; 1 onion; ½–1 fresh red chilli; 500 g ripe mixed-colour tomatoes; groundnut oil; 1 teaspoon turmeric; 1 teaspoon fenugreek; 1 heaped teaspoon black mustard seeds; 1 heaped teaspoon medium curry powder; 1 tablespoon mango chutney; 1 x 400 ml tin of light coconut milk; 30 g paneer; 400 g brown basmati rice; 2 limes; 1 bunch of fresh coriander

MUSHROOM CURRY RECIPE | JAMIE OLIVER MUSHROOM RECIPES

Mushroom curry recipe | Jamie Oliver mushroom recipes image

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.

Total Time 45 minutes

Yield 4 to 6

Number Of Ingredients 17

Ingredients

500 g mixed mushrooms (portobello, chestnut etc)
2 cloves of garlic
5 cm piece of ginger
1 onion
½–1 fresh red chilli
500 g ripe mixed-colour tomatoes
groundnut oil
1 teaspoon turmeric
1 teaspoon fenugreek
1 heaped teaspoon black mustard seeds
1 heaped teaspoon medium curry powder
1 tablespoon mango chutney
1 x 400 ml tin of light coconut milk
30 g paneer
400 g brown basmati rice
2 limes
1 bunch of fresh coriander

Steps:

1. Preheat the oven to 200°C/400°F/gas 6.
2. Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden.
3. Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
4. Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.
5. Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.
6. Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
7. Meanwhile, cook the rice according to the packet instructions.
8. Taste and season as required, adding a little lime juice if needed.
9. Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.

Nutrition Facts : Calories 411 calories, FatContent 22.4 g fat, SaturatedFatContent 15.4 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 43.8 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 0.19 g salt, FiberContent 5.4 g fibre

BASIC CURRY SAUCE RECIPE | JAMIE OLIVER CURRY RECIPES

Basic curry sauce recipe | Jamie Oliver curry recipes image

This versatile vegetable curry sauce is chock full of lovely aromatic spices and tasty veggies

Total Time 1 hours 10 minutes

Number Of Ingredients 21

Ingredients

100 g red lentils
2 medium onions peeled and roughly chopped
3 medium carrots roughly chopped
1 red pepper deseeded and roughly chopped
light olive oil or vegetable oil
6 cloves garlic peeled and roughly chopped
70 g fresh ginger peeled and roughly chopped
6 stalks coriander chopped
1 whole red chilli deseeded and roughly chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon ground black pepper
1 tablespoon ground cinnamon
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon garam masala
2 x 400 g tinned plum tomatoes
300 ml water
200 ml tinned coconut milk
salt
freshly ground black pepper

Steps:

1. Wash the lentils, then place them in a pan and cover with cold water. Bring to the boil and simmer gently for 15 to 20 minutes, or until tender. Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.
2. Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chilli and all the spices and fry gently for 5-10 minutes until the onions start to soften.
3. Add the tomatoes, water and lentils and simmer for another 30 minutes before adding the coconut milk. Bring to the boil then remove from the heat and blend until smooth using a hand blender. Season to taste. Set aside to cool then use as required.
4. Tip Any surplus sauce can be frozen to use at a later date.
5. This recipe is from School Dinners.

Nutrition Facts : Calories 86 calories, FatContent 4.9 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 2.7 g protein, CarbohydrateContent 8.5 g carbohydrate, SugarContent 4.5 g sugar, SodiumContent 0.02 g salt, FiberContent 3.5 g fibre

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