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! 

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