UPGRADEYOU RECIPES

Tandoori Mushroom Curry

 


SERVES: 4

INGREDIENTS:

-600g Button Mushrooms, halved

-1 medium Onion, finely chopped

-½ tsp Cardamom Seeds, ground

-6 Black Peppercorns

-2 x 400g can Chopped Tomatoes

-200g Frozen Peas

-50g Green Beans, halved or quartered

-2 tbsp Vegetable Oil

-1 tbsp Tandoori Masala

-2 tsp Ground Coriander & Salt

-1 tsp each Coriander Seeds & Cumin Seeds

-1 tsp each Ground Cumin & Ground Turmeric

-1 Red Chilli, finely chopped

-2 tsp Fresh Ginger, grated

-2 Garlic Cloves, crushed

METHOD: 

1. Heat the oil in a large saucepan over a medium heat. Add the cumin & coriander seeds & cook for 1 minute, or until sizzling.

2. Add the onion, ground coriander, cumin, peppercorns, ground cardamom seeds, turmeric, tandoori masala, chilli, garlic & ginger. cook, stirring, for 2-3 minutes.

3. Add the tomatoes, mushrooms, beans, salt. Stir, bring to a boil, reduced the heat to low & cook uncovered for 20-25 minutes. Add the peas & coo for a further 4-5 minutes. Serve immediately.

CALORIES AND MACROS PER SERVING:

Kcals: 201
Protein: 8.5g
Carbs: 23g
Fat: 8.2g
Fibre: 4g

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