Mushroom Curry

No rest for the wicked! I am putting in a floor in one of our small rooms this weekend, so I needed a recipe that would not take too much time to prep and cook. I had a recipe from Jamie Oliver for Mushroom Curry that fit the bill. It’s based off of mushrooms with lots of spices. The only thing about this recipe is that it is not dairy free and it contains tomatoes. This recipe contains a cheese called paneer. This is easily substituted by tofu to delete the dairy. Tomatoes can be replaced by pumpkin puree. One question I get asked frequently is does the pumpkin taste similar to the tomatoes? The answer is no. It doesn’t taste the same. It tastes milder and a bit sweeter. If you want to add in some of the acidity, you can always add some vinegar. Here are the original stats:

Here’s what I changed:

  • I swapped out the full-fat coconut milk for light coconut milk to lower the calories.
  • I increased the servings from 4 to 5 to lower the calories.
  • I replaced the tomatoes with pure pumpkin puree
  • I replaced the paneer with extra firm tofu.
  • I reduced the amount of mushrooms to reduce the potassium
  • I added red bell pepper to increase the vitamin C.

Here is the final recipe:

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Mushroom Curry

Serves 4

  • 5 oz mixed mushrooms (portobello, chestnut etc)
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 1 onion
  • ½–1 fresh red chilli
  • 15 oz can of pumpkin puree
  • vegetable oil
  • 1 teaspoon turmeric
  • 1 teaspoon fenugreek
  • 1 heaped teaspoon black mustard seeds
  • 1 heaped teaspoon medium curry powder
  • 1 tablespoon mango chutney
  • 1 x 400 ml tin of light coconut milk
  • 79 grams extra-firm tofu, pressed and cut into cubes
  • 1 tablespoon nutritional yeast
  • 1 cup brown rice
  • 2 limes
  • 1 bunch of fresh coriander
  • 1.5 red bell peppers, chopped
  1. Add the rice and 2 cups of water to a saucepan.  Bring to a boil, then reduce to a simmer.  Cover and simmer for 45 minutes.
  2. Mix the tofu and nutritional yeast in a bowl.  Set aside.
  3. Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into dutch oven and toast over a medium heat for 5 to 8 minutes, until nutty and really golden.
  4. Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli.
  5. Add all of it to the pan, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.
  6. Add the pumpkin, mango chutney and coconut milk, stir to combine and season well with black pepper.
  7. Top with bits of the tofu and simmer for 15 minutes
  8. Add the lime juice.
  9. Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.
 
 
 

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