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Mushroom & vegetable curry with almonds

Serves 4
Prep time: 20 minutes
Cooking time: 40 minutes

"A wonderfully healthy recipe full of in B vitamins and selenium."

Ingredients

Method

  • 250g White Button Meadow Mushrooms, quartered
  • 2 Tbsp vegetable oil
  • 1 onion, chopped
  • 2 Tsp or 3 cloves garlic, crushed
  • 1-2 fresh red chillies, finely chopped,
  • or 1 teaspoon chilli paste
  • 1 Tsp ground cumin
  • 1 Tsp ground coriander
  • 1 Tsp ground turmeric
  • 2 carrots, sliced
  • 1/2 cup whole blanched almonds
  • 100g red lentils
  • 400g can crushed tomatoes
  • 1 cup vegetable stock
  • 500g pumpkin, cut into 2cm cubes
  • 2 cups cauliflower, cut into florets
  • Salt & ground black pepper
  • 1 Tsp cornflour
  • 1/2 cup natural yoghurt
  • 1/2 cup fresh coriander, chopped
View the method
  1. Heat oil in a large saucepan and add onion, garlic, chillies, cumin, coriander and turmeric. Sauté for 5 minutes until the onion is soft.
  2. Add mushrooms, carrots and almonds. Sauté for a further 5 minutes.
  3. Stir in lentils, tomatoes and stock. Bring to boil and simmer for 10 minutes.
  4. Add pumpkin and cauliflower and cook for 15-20 minutes or until pumpkin is tender.
  5. Season with salt and pepper.
  6. Stir cornflour into yoghurt and stir through mushroom mixture.
  7. Spoon into bowls, sprinkle fresh coriander on top and serve.
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