Vegan Mushroom Curry
I love mushrooms in a curry. The sponginess of the funghi soak up the delicious liquid and flavours, and they also provide a meaty texture. This vegan mushroom curry is the perfect weeknight meal, packed full of goodness and spice.
You Will Need: (Serves 2 Vegan Mushroom Curry)
- Olive Oil
- 1 Onion, sliced
- 1 Aubergine, chopped into chunks
- 1 pack of Button Mushrooms, washed
- 2 Cloves of Garlic, crushed
- 1 tsp Cumin
- 1 tsp coriander seeds
- 1 tsp turmeric
- 100ml Gluten Free Vegetable Stock
- 200ml reduced fat Coconut Milk
First, heat the oil in a pan and get it smoking. Throw in the onion, cumin, coriander and turmeric and fry for 2 mins. Add the aubergine and mushrooms and continue cooking until the onions are softened and the mushrooms have picked up some brown colour.
Stir in the garlic, then add the stock and coconut milk.
Bring to the boil and simmer for around 7 mins.
Serve your vegan mushroom curry with rice and coriander if desired.