Detox Kitchen mushroom curry - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Detox Kitchen mushroom curry By You Magazine - April 12, 2019 Mushrooms add a hearty texture to any dish, which is exactly what you need in a curry. They also have a subtle flavour that lets other seasonings and spices do the talking. Here it is coconut, tomatoes, and fragrant cardamom and cloves that give this mushroom curry its distinctive fresh, floral taste – serve with brown rice for a meal that ticks all the boxes. Issy Croker SERVES 2 412 CALORIES PER SERVING Rapeseed oil for frying 1 onion, diced 1 garlic clove, finely chopped 1 tbsp grated fresh root ginger 250g chestnut mushrooms, larger ones cut in half 1 tbsp curry powder 4 cardamom pods 2 cloves 4 large tomatoes, roughly chopped 1 red pepper, seeded and sliced 200ml coconut milk Juice of 1 lime 250g brown rice Flaked sea salt and cracked black pepper 1. Heat a little rapeseed oil in a sauté pan over a medium heat and cook the onion, garlic and ginger until the onion has softened. 2. Heat a little oil in another frying pan and fry the chestnut mushrooms until slightly browned. Stir the mushrooms into the onion mixture along with the curry powder, cardamom pods and cloves. Cook gently for 1 minute. 3. Add the chopped tomatoes and red pepper and bring to a simmer. Cook for 10 minutes. Stir in the coconut milk and lime juice, and season with salt and pepper to taste. Simmer gently for a further 5 minutes to heat through. 4. While the mushroom curry is cooking, put the rice in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then simmer for 20–25 minutes until the rice is tender and fluffy. Drain. 5. Remove the cloves and cardamom from the curry. Leave to stand for 10 minutes before serving with the brown rice. Recipe from Detox Kitchen Vegetables by Lily Simpson. Detox Kitchen also offers a premium and nutritious meal delivery service, starting from £37.00/day. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved