Creamy Mushroom Curry

• 400g button mushrooms, washed
• 2 tbsp vegetable oil
• 4cm piece fresh ginger, chopped
• 1 large onion, peeled and diced
• 3 cloves of garlic, finely chopped
• 1 green chilli
• 3 tbsp natural Greek yoghurt
• 1 tsp tomato purée
• 2 tsp coriander seeds, crushed
• ½ turmeric
• ¼ tsp salt
• ½ tsp Kashmiri chilli powder (optional)
• Handful fresh coriander, chopped

Method

1. Heat 1 tbsp of the oil in a non-stick frying pan and heat over a high heat. Once hot, add 400g of mushrooms and fry them for about 3-4 minutes. By cooking them like this they will lose their rawness and will take on more flavour when they are added to the masala sauce. Empty them into a bowl and set to one side.
2. Either chop up the 4 cm ginger, large onion, 3 garlic cloves and green chilli very finely or blend them all in an electric grinder along with a splash of water until you have a smooth paste.
3. Put the remaining tbsp. of oil into the pan and heat. Once it's hot, add the chopped onion, ginger, chili and garlic. Stir and cook until it starts to just brown.
4. Reduce the heat and stir in 1 tbsp of the yoghurt until it melts into a sauce, then stir in a second spoonful, again leave it to melt into the sauce and do the same with the third spoonful yoghurt.
5. Now add 1 tsp tomato purée and fry for a minute or two.
6. Sprinkle in remaining spices; 2 tsp crushed coriander seeds, ½ tsp turmeric, ½ tsp salt and ½ tsp chilli powder. Stir and bring to a simmer.
7. Add the pre-cooked mushrooms and any juices, then stir to coat them with the sauce. If it feels dry add a splash of water.
8. Reduce the heat to a low setting and simmer for 5 minutes until the mushrooms are cooked through. If you want to create slightly more of a sauce then add about 100m water.
9. Sprinkle with some fresh coriander and serve on a thick slab of fresh toast or with some naan.