I love Jamie Oliver’s Food Revolution, really I do. And so, I when I came across a recipe on his website jamieoliver.com for Mushroom Curry, I decided to give it a whirl. I thought that navigating measurements in metric units would be my biggest challenge; however I have discovered that I don’t speak – and often don’t understand – the Queen’s English. Hob? Groundnut oil (according to Nigella Larson, that’s peanut oil)?
The implementation of this recipe was a bit improvised. My local grocer did not have fenugreek or paneer. So I’ve left those out. What resulted was tasty if not true to the recipe which follows.
- 500 g mixed mushrooms
- 2 cloves of garlic
- 5 cm piece of ginger
- 1 onion
- 1/2-1 fresh red chili
- 500 g ripe mixed color tomatoes
- ground nut oil (I cook with coconut oil so that’s what I used)
- 1 tsp Tumeric
- 1 tsp fenugreek (left that one out)
- 1 heaped tsp black mustard seeds
- 1 heaped tsp medium curry powder
- 1 TBSP mango chutney
- 1 400 ml tin of coconut milk
- 30 g paneer (left that out)
- 400 g brown basmati rice
- 2 limes
- 1 bunch of fresh coriander
- Preheat the oven to 200 degrees C/400 degrees F.
- Roughly cop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes until nutty and really golden. I interpreted this to mean toast in a large skillet (no oil) until the mushrooms are golden; no “hob” at this house.
- Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chili, then roughly chop the tomatoes.
- Add all of it to the pan except the tomatoes, then add 1 TBSP oil and all the spices. Toss for 2 minutes or until the spices are toasted and it’s smelling lovely, stirring continuously.
- Add the tomatoes, mango chutney, and coconut milk. Stir to combine and season well with sea salt and black pepper. At this point, I transferred what was in the skillet to a large casserole dish.
- Top with bits of paneer and place in the oven (no paneer so I just popped the casserole in the oven). Cook for 30 minutes or until all cooked through and gnarly.
- Meanwhile cook the rice according to package directions.
- Taste and season as required, adding a little lime juice as needed.
- Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.