curried mushrooms and tomatoes
How to make curried mushrooms and tomatoes recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
5 tablespoons sunflower oil
500 g (1 lb) chestnut mushrooms, halved or thickly sliced
100 ml (3½ fl oz) double cream
2 ripe plum tomatoes, finely chopped
6 tablespoons finely chopped fresh coriander leaves
salt and pepper
steamed rice, to serve
Spice paste
4 garlic cloves, finely chopped
2 teaspoons peeled and finely chopped fresh root ginger
1 onion, finely chopped
1 tablespoon medium or hot curry powder
3 tablespoons water
Method:
Make the spice paste. Put all the ingredients in a food processor or blender and blend until smooth.
Heat 3 tablespoons of the oil in a large wok until hot, add the mushrooms and stir-fry over a high heat for 4–5 minutes. Transfer the contents of the wok to a bowl and wipe out the wok with kitchen paper.
Heat the remaining oil in the wok until hot, add the curry paste and stir-fry over a medium heat for 3–4 minutes. Return the mushrooms and any juices to the wok, add the cream and tomatoes and cook, stirring, for 3–4 minutes or until piping hot. Season well.
Remove from the heat, stir in the chopped coriander and serve immediately with steamed rice.
For spicy mushroom & tomato stir-fry, heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add 500 g (1 lb) large sliced chestnut mushrooms, 1 tablespoon medium or hot curry powder, 1 teaspoon ginger paste and 1 teaspoon garlic paste and stir-fry over a high heat for 4–5 minutes.
Stir in 100 ml (3½ fl oz) double cream and 2 chopped tomatoes and cook for 2–3 minutes or until piping hot. Scatter with a small handful of chopped coriander and serve with steamed rice or noodles. Total cooking time 10 minutes.
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