Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 4 cloves garlic, finely chopped
- 6tablespoons finely chopped fresh coriander
- 1/2teaspoons salt
- 1/2teaspoons pepper
- 2teaspoons finely chopped fresh root ginger
- 1 onion, finely chopped
- 1tablespoons mild curry powder
- 3tablespoons water
- 5tablespoons sunflower oil
- 500grams large button mushrooms, halved or thickly sliced
- 1/3 cup double cream
- 2tablespoons tomato purée
Nutrition per serving
1420kJ / 340Cal
1420 Kilojoules or 340 Calories
16% of daily energy intake*
Protein
4.6grams
Fat
32.0grams
Carbs
7.0grams
Sugars
3.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place the garlic, ginger, onion and curry powder in a food processor with the measured water and blend until smooth.
Step 2 of 3
Heat 3 tablespoons of the oil in a large nonstick wok or frying pan and add the mushrooms. Stir-fry over a high heat for 4-5 minutes. Transfer the mushrooms to a bowl and wipe the wok with kitchen paper.
Step 3 of 3
Add the remaining oil to the wok and place over a medium heat. Add the onion mixture and stir-fry for 3-4 minutes. Add the mushrooms, cream and tomato purée and stir-fry for 3-4 minutes or until piping hot. Season well and remove from the heat. Serve immediately with flat bread. Garnished with chopped fresh coriander and freshly ground pepper.
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