A tasty vegetarian curry
| 12 | oz (brown or chestnut) mushrooms, sliced |
| 2 | tsps olive oil |
| 1 | onion, finely chopped |
| 1 | clove garlic, crushed |
| 1/2 | oz ginger, finely chopped |
| 1 | teaspoon cumin seeds |
| 400 | g chopped tomatoes |
| 1 | tsp chili powder |
| 1 | tsp ground coriander |
| 1 | tsp turmeric |
| 1/2 | tsp salt |
| 4 | tablespoons coriander, chopped |
| 2 | tablespoons yoghurt |
| 1 | oz almonds, sliced & toasted |
| 1/2 | teaspoon garam masala |
| 4 | oz basmati rice (uncooked weight) |
- Heat the olive oil in a saute pan and add the onions, garlic and ginger. Cook until softened and golden
- Add the cumin seeds and stir fry until they smell toasted
- Add the sliced mushrooms and stir fry for a few more minutes
- Add the chopped tomatoes, spices and seasoning. Stir to combine then put on the lid and cook for about 7 minutes
- Take the pan off the heat, allow to sit for 1 minute, and stir in some garam masala, plain yoghurt and freshly chopped coriander. (Don't cook any further or the yoghurt will go thin)
- Serve immediately with cooked basmati rice and sprinkle on some more coriander and sliced almonds to finish.
Main Dish, Vegetarian
| Nutrition Facts | ||||||
Serving Size 532.0g |
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Amount Per Serving |
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Calories 473 Calories from Fat
127 |
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% Daily Value* |
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Total Fat
14.1g 22%
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Saturated Fat
1.7g 9%
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Cholesterol
1mg 0%
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Sodium
636mg 26%
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Total Carbohydrates
75.5g 25%
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Dietary Fiber
9.2g 37%
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Sugars
12.5g |
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Protein
16.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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