Mushroom and tomato curry

Mealtime:  Lunch, Dinner
Dietary type: Vegetarian
Mushroom variety Snacking tomatoes
Ideal in: All year round

Serves 4 to 6 Ready in 15min

Prep time 15min
Cook time – 20min
Serves 4

500g Swiss Brown mushrooms, sliced

Ingredients

  • Olive oil to cook/ salt + pepper
  • 1 brown onion, chopped
  • 1 piece ginger, finely chopped
  • 2 heaped TBS Tikka Marsala paste
  • 1 can coconut milk
  • 1 punnet snacking tomatoes, roasted
  • 2 x limes, cut into wedges
  • Handful of coriander, chopped

To serve – jasmine nice, chutney and mini papadums to serve.

Method

On medium heat add oil to pan heat, then Sauté onion and ginger until soft. Turn up the heat and add mushrooms and brown. Add curry paste, cook for a few minutes until fragrant, then pour in the coconut milk and simmer until thickened, add the roasted tomato’s and garnish with coriander and limes

Serve with jasmine rice, chutney, papadums

Alternative suggestion

Why not add some shredded cooked chicken for extra protein