Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large deep pan over a medium heat. Cook the onion for 10 minutes, stirring, until soft and golden brown.
10 min - 2
Add the garlic and ginger and cook for 1 minute. Stir in the cumin, ground coriander, turmeric and chilli powder and cook for 30 seconds.
- 3
Tip in the tomatoes and simmer for 10 minutes until the sauce thickens and the oil starts to separate at the edges.
10 min - 4
Add the mushrooms and cook for 8 minutes, until they have shrunk and released their juice.
8 min - 5
Stir in the peas and coconut milk and simmer for 5 minutes. Add the garam masala.
5 min - 6
Cook the rice following the packet instructions. Finish the curry with fresh coriander and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
