This recipe is made with simple ingredients and it is one of the easiest recipe which will take mostly 15 minutes. The best time to eat is on cool nights.
- 1 tbsp vegetable oil
- 500g chestnut mushrooms, quartered
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- a thumb-size piece ginger, finely grated
- a small bunch coriander, stalks finely chopped, leaves roughly chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 tbsp tomato purée
- ½ lemon, juiced
- cooked basmati rice, to serve
- naans, to serve
- Heat the oil in a large, deep frying pan and fry the mushrooms for 5-10 minutes over a medium-high heat until all the moisture has evaporated and the mushrooms are starting to caramelise. Scoop out of the pan. Turn the heat to low, add another drizzle of oil to the pan and cook the onion with a pinch of salt for 10 minutes until soft, then add the garlic, ginger and coriander stalks, and cook for 2-3 minutes.
- Tip in the spices and tomato purée, and cook for a few minutes before adding 100ml of water and the mushrooms back to the pan. Simmer gently for 10 minutes, then season and stir in the lemon juice and coriander leaves. Serve with basmati rice and naans.