Mushroom bhaji
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Bhaji means ‘fried vegetables’ in Hindi – it doesn’t have to be a crispy onion snack – and this mushroom bhaji is a quick, easy and colourful vegan curry dish for a midweek meal or Friday night treat. Serve with freshly cooked basmati rice or flatbreads and lime wedges.
Each serving provides 291 kcal, 12g protein, 24g carbohydrates (of which 12g sugars), 15g fat (of which 8g saturates), 8.5g fibre and 0.6g salt.
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, sliced
- 2 tsp finely grated garlic
- 2 tsp finely grated ginger
- 1–2 red chillies (depending on how spicy you like it), finely chopped, plus extra to garnish
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- 1 tsp ground fenugreek
- 3 tsp medium curry powder
- 300g/10½oz large chestnut mushrooms, halved
- 300g/10½oz shiitake mushrooms, trimmed
- 400g tin chopped tomatoes
- 1 tbsp caster, palm or coconut sugar
- 200ml/7fl oz coconut milk
- 400g tin chickpeas, drained
- 50g/1¾oz curly kale or spring greens, thinly sliced
- small handful fresh coriander (leaves and stalks), finely chopped
- salt and freshly ground black pepper
Method
Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened.
Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic.
Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper.
Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes.
Stir in the kale and cook for 3–4 minutes, until wilted.
Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over.
