CURRY TEA 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

BEEF CURRY RECIPES | BBC GOOD FOOD

Beef curry recipes | BBC Good Food image

Stir up a fragrant beef curry to excite your tastebuds. We have dishes from around the world, including keema, beef rendang and spicy red Thai meatballs.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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MUSHROOM CURRY RECIPE | JAMIE OLIVER MUSHROOM RECIPES

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 411 calories per serving

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.

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