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Mushroom & coconut curry with coriander chutney
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1 tbsp cold pressed rapeseed oil
1 echalion shallot, finely chopped
1.5cm piece ginger, finely chopped
1 clove garlic, finely chopped
1-2 red chillies, deseeded and finely chopped
1-2 tsp Cooks’ Ingredients Keralan Curry Paste
250g portobella mushrooms, thickly sliced or halved
½ x 400g can coconut milk
Juice of 1 lime, plus extra wedges to serve
50g Waitrose Love Life Cashew Nuts (or almonds)
½ x 28g pack coriander
Natural yogurt to serve (optional)
1. Heat the oil in a medium pan, and add the shallot, ginger, garlic and half the chilli. Cook for several minutes until soft, then stir in the curry paste and cook for a minute. Increase the heat to high and add the mushrooms. Cook for
a couple of minutes until lightly browned.
2. Turn down the heat, and pour in the coconut milk, half the lime juice and the cashews. Season and simmer for 5 minutes until the sauce is thickened and the mushrooms are tender but not collapsed.
3. Chop the coriander and mix with the remaining lime juice and remaining chopped chilli. Serve the mushrooms with the coriander mixture, lime wedges and a spoonful of yogurt if you like. Delicious with rice or warm naan bread.
Typical values per serving:
This recipe was first published in November 2017.
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