Warming Winter Curry with Mushrooms
Recipe by Jamie Oliver
We all have different constitutions and do better with certain foods than with others.
Taking the seasons and your constitution into consideration, you can help your body to digest food more efficiently. By chewing your food well, you will also digest your food more easily and absorb nutrients more readily.
It’s still pretty chilly out there and your body will really appreciate those warming foods during these winter months.
I came across this recipe from Jamie Oliver and it’s on my list to try, so I thought I would share it.
Serves: 4
Prep: 30 minutes
Cooking time: 30 minutes
Ingredients
- 500g of mixed mushrooms such as portobello, swiss brown, button or shiitake, roughly chopped
- 2 garlic cloves, thinly sliced
- 5cm grated ginger
- 1 white onion, sliced
- 1 red chilli, thinly sliced
- 400g chopped tomatoes
- 400ml of coconut milk
- 2 tbsp oil
- 1 tsp ground turmeric
- 1 tsp ground fenugreek
- 1 tsp mustard seeds
- 1 ½ tsp mild curry powder
- 1 tbsp mango chutney
- Fresh coriander leaves
Options: 200g paneer, chopped. I substitute this with tofu or vegan cheese, since I’m dairy free. Can be served with brown jasmine rice.
Directions
Preheat the oven to 200°C. Heat half of the oil in a frying pan over medium heat. Add the mushrooms and cook until soft and golden. Add in the garlic, onion, chilli, spices and the rest of the oil. Cook until the onion is soft and the spices are nicely toasted. Then add the tomato, mango chutney and coconut milk. Add seasoning and stir to mix. Once simmering, add the paneer, vegan cheese or tofu.
Transfer into a baking dish and cook for 30 minutes. Serve with rice and a sprinkle of fresh coriander leaves.
