Mushroom Curry

Do I miss meat in a curry?  Well, certainly not when I make this one.  The mushrooms seem to take on a meaty taste.  Please feel free to add as much heat with the chilli flakes and curry paste as you wish.  Also experiments with different vegetables such as peppers and butternut squash.  I also like to add chickpeas as well.

On the subject of curry pastes, the one below is one that I picked up from Waitrose a while back.  I have to say, I really like it and its one of my favourites.  Occasionally I make my own but this one comes in useful for when I am too busy to make my own.  I find using 2 teaspoons of this paste is more than enough heat for me.  The rice I have used is a whole grain rice with quinoa, which is very filling!

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Ingredients 

500g Mushrooms – Use a mixture. I slice plain white mushrooms and then I quarter some chestnut mushrooms.
2 Cloves of garlic crushed
5cm Piece of ginger grated
1 Onion Chopped
Pinch of chilli flakes
Olive Oil
2 – 4 tsp of good quality curry paste (depending on how hot you like it. I like a Medium Moglai curry paste for this dish)
4 Tomatoes roughly chopped
1 Tbsp of Mango Chutney
1 x 400ml of Coconut Milk
Splash of double cream (optional)
Salt and Pepper

Preheat oven to 180 degrees.

In a heavy bottomed cast iron pan place in the mushrooms and dry fry them to get some colour for around 5 minutes. They squeak in the pan when dry frying, but this gets them a nice colour. If you put oil at this stage, the mushrooms just absorb it and sort of steam. Then add a tablespoon of olive oil and add the chilli, onion, garlic along with your curry paste. Stir round for 3 minutes and then add the tomatoes, mango chutney and coconut milk. Add some salt and pepper, put the lid on and place in the oven for between 20-30 minutes. Check after 20 minutes that it is not drying out and stir round. You can add a splash of hot kettle water if you feel it needs more liquid. Once cooked transfer to the stove top and taste to check that you are happy with the spice heat and seasoning. I like to add a splash of double cream, but you could eat it without.

Serve with rice and other items such as poppodums.