Creamy Mushroom Masala
This is another favourite of mine at the moment - creamy, garlic mushrooms cooked in spices. Spicy and soothing all at once! I use natural yogurt to obtain the creamy sauce - keeping the meal low-fat and healthy. You can also use coconut yogurt which works really well too.
250g of chesnut mushrooms, chopped
1/2 tsp. cumin seeds
1/2 onion, finely chopped
4 garlic cloves, crushed
4cm piece fresh ginger, peeled and chopped
1 tsp. ground coriander
1/4 tsp. chilli flakes
3 tbsp. of natural yogurt (you can also use coconut yogurt)
Salt and pepper to season
Fresh coriander, finely chopped, to serve
Grab a large frying pan, and heat a good glug of rapeseed oil. Once hot, add the cumin seeds and heat until they start to sizzle. Then add your chopped onion and garlic and cook for 5-10 minutes over a medium heat until soft.
Once the onions and garlic are cooked, add in the ginger, ground coriander and chilli flakes, and cook for a further 2 minutes. Then add in the mushrooms and give it a stir. Continue to cook on a medium heat for 5-10 minutes until soft.
Just before serving, add in salt and pepper and stir through your yogurt.
Sprinkle with fresh coriander to serve.