I must admit that I love a good curry, I know that doesn’t sound like the best of choices. The problem is that when it comes to takeaway curry your options are often not the healthiest. For this reason, I love to find curry recipes that are easy to make and packed with flavour. Trust me you can make curry as good or even better than what you can order in from your local curry house.
This mushroom curry has very intense flavours and is also super healthy. To me healthy curry sounds like the perfect combination so why not give it a try the next time you are at home and fancy something spicy?
I chose to use mushrooms for this recipes because they have a meaty texture but if you’re not into mushrooms aubergines could make a great replacement.
Please don't let the list of ingredients to this recipe scare you, although it may seem complicated this recipe is quite simple and packs a lot of flavours.
150g Basmati Rice
80g Red Split Lentils
3 Garlic cloves
500 ml whole milk ( it must be whole)
3 Red chillies (Or to taste, I like things quite spicy)
1 thumb size piece of ginger
1 Tablespoon curry leaves
1 Tablespoon black mustard seeds
1 teaspoon curry powder
800g mushrooms ( use your favourites)
4 Ripe tomatoes
1 Cook the rice and lentils together according to pack instructions. Add a little bit of salt and pepper (and if you are feeling adventurous a little cumin), I always find it easier to season rice at this point the water helps you mix everything evenly.
2 At the same time as your rice and lentils are cooking, in a heatproof bowl pour the milk a pinch of salt and the lemon juice and place on top of the pan cooking the rice and lentils. Make sure you don’t stir it will start forming into curds.
3 Thinly slice the garlic, ginger and chillies and put them in a casserole pan with a glut of oil. Add the curry leaves and mustard seeds. Stir constantly until lightly golden then add the curry powder.
4 Slice the onion and add to the pan. Quarter the mushrooms and add to the pan with salt, pepper and a splash of water. Cook for 10 minutes on medium heat then turn up the heat and cook for an additional 5 mins or until golden.
5 When the milk ha split into curds pour into the pan.
6 Slice tomatoes and place on top of your mushroom mixture and simmer for an additional 10- 15 mins or until thickened.
When it is ready serve immediately…
I hope you enjoy making this is much as I do.