By Claire
Nutritional Info(100g)
- Vegetable oil
- Onion
- Garlic
- Ginger
- Chillies
- Nigella seeds
- Cumin
- Fenugreek
- Curry powder
- Chestnut mushrooms
- Shiitake mushrooms
- Chopped tomatoes
- Sugar
- Coconut milk
- Chickpeas
- Kale
- Fresh coriander
- Black pepper
Mushroom bhaji
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, sliced
- 2 tsp finely grated garlic
- 2 tsp finely grated ginger
- 1–2 red chillies (depending on how spicy you like it), finely chopped, plus extra to garnish
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- 1 tsp ground fenugreek
- 3 tsp medium curry powder
- 300g/10½oz large chestnut mushrooms, halved
- 300g/10½oz shiitake mushrooms, trimmed
- 400g tin chopped tomatoes
- 1 tbsp caster, palm or coconut sugar
- 200ml/7fl oz coconut milk
- 400g tin chickpeas, drained
- 50g/1¾oz curly kale or spring greens, thinly sliced
- small handful fresh coriander (leaves and stalks), finely chopped
- salt and freshly ground black pepper
Method
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Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened.
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Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic.
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Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper.
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Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes.
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Stir in the kale and cook for 3–4 minutes, until wilted.
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Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over.
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Mushroom bhaji