Chinese-Inspired Mushroom Curry

I couldn't decide whether to make a chinese style meal or a curry tonight - so I went with both! This is based on chinese takeaway style curry; seasame oil really makes this work! It's warm and fragent and perfect comfort food.

This recipe was inspired by Jack Monroe's chinese-style mushroom curry recipe in their book 'Vegan(ish)'. I changed the ingredients to match what I had, and then the method to accomodate the new ingredients, so it's a bit of a branch off the original.

This made 2 portions and took around 20 minutes to make!


Ingredients

• Handful of large mushrooms 
• 1 TSP Sesame oil, plus a small amount to add near the end
• 1 TSP ginger paste
• Sprinkle of garlic granules
• Sprinkle of red pepper flakes (if you like spice!)
• 2 1/2 TSP mild (or your favourite) curry powder
• 1 TBSP soy sauce
• Handful of fresh spinach
• Handful of edamame beans (you can sub with peas or any veg you want!)
• Flour, for making a slurry (I ended up using around 6 TSP)
• 200ml vegetable stock

Method

1. Chop the mushrooms into large chunks, and fry in the sesame oil. (If they're taking too long to start cooking, a splash of water may help!)

2. Add the spices to the mushrooms and combine

3. Add the vegetable stock and soy sauce.

4. Add the edamame and simmer for around 5 minutes until the beans are cooked

5. In a bowl, add 2 TSP of flour and a glug of water and whisk with a fork until smooth. Pour into the mixture and stir until thickened. (This may take a few of these to thicken!)
! With the current shortage of flour, if you don't have any and you are serving this meal with rice, using some of the rice cooking water should have a similar effect due to the starch in it! 

6. Stir in the spinach

7. Serve with rice or on chips!