Mushroom bhaji
By Claire
About This Recipe
Bhaji means ‘fried vegetables’ in Hindi – it doesn’t have to be a crispy onion snack – and this mushroom bhaji is a quick, easy and colourful vegan curry dish
Recipe Tags
Instructions
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.
Nutritional Information
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
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Mushroom bhaji