Jamie Magazine
By Jamie Oliver
45 mins
Not Too Tricky
serves 4
About the recipe
With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.
Recipe From
Ingredients
500g mixed mushrooms (portobello, chestnut etc)
2 cloves of garlic
5cm piece of ginger
1 onion
½–1 fresh red chilli
500g ripe mixed-colour tomatoes
groundnut oil
1 teaspoon turmeric
1 teaspoon fenugreek
1 teaspoon black mustard seeds
1 heaped teaspoon medium curry powder
1 tablespoon mango chutney
1 x 400ml tin of light coconut milk
30g paneer
400g brown basmati rice
2 limes
1 bunch of fresh coriander
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Roughly chop 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.
- Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
- Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and 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.
- Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
- Meanwhile, cook the rice according to the packet instructions.
- Taste and season as required, adding a little lime juice if 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.
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