When I was in the supermarket recently I bought a pack of chestnut mushrooms. They were reduced from £1 to just 26p. For me, that was too good a bargain to walk past. I had a look through all my recipes for an idea for dinner.
This is a recipe from Delia Smith’s ‘One is Fun’ book, which I have adapted slightly. Chestnut mushrooms have more taste and flavour than white mushrooms, so if you can, use chestnut mushrooms.
| Serves: 2 adults | Prep Time: 5 mins | Cooking Time: 20 minutes |
|---|
| 1 | tablespoons | vegetable oil |
|---|---|---|
| 1/2 | onion chopped small | |
| 2 | tablespoons | curry paste |
| 1 | clove garlic crushed | |
| 250 | grams | mushrooms |
| 2 | tablespoons | natural yoghurt |
| 2 | teaspoons | lemon juice |
| 120 | grams | chick peas (drained weight) approx 1/2 a tin |
| 400g | tin chopped tomatoes |
- Heat the oil in a frying pan or wok. Add the onion and cook over a medium heat for 3 minutes.
- Add the curry paste and garlic, and cook for 1 minute.
- Chop the mushrooms into 4 or 6 pieces depending what size they are.
- Add them to the pan and stir well to make sure they get a good coating of the curry paste.
- Stir in the yoghurt, lemon juice, chopped tomatoes and chick peas.
- Simmer uncovered for 15 minutes.
- If at the end of the cooking time there seems to be a bit much sauce, thicken the sauce with corn flour.
- Serve with brown rice.