MILD MUSHROOM CURRY WITH COCONUT MILK

A very mild coconut curry, with a nice balance of vegetables and flavours. You can always make it hotter by adding more chilli. 

Serve with fluffy rice or naan bread.

SERVES 4 | Preparation time: 20 minutes | Cooking time: 20 minutes

• 2 tbsp coconut oil, or olive oil for frying

• 1 tbsp mild curry powder

• 1 mild green chilli, deseeded and chopped

• 1 bay leaf

• 1 tin of coconut milk

• 400g/1lb mushrooms, sliced

• 1 red onion, sliced into wedges

• 1 large tomato, chopped

• 1 tin chick peas, drained

• 2 garlic gloves, minced

• 1 thumb size of ginger, peeled and grated

• 1 green pepper, sliced

• 1 bunch of coriander, roughly chopped

• Salt and pepper to taste

1. Heat a large frying pan to a medium heat and add the curry powder to toast for one minute. Next add the oil, chilli, garlic, ginger, onion and bay leaf. Fry for one minute, then add the coconut milk.

2. Let the coconut milk reach temperature, then add the vegetables and stir through.

3. Let the curry simmer for 20 minutes, then add the coriander and season with salt and pepper.

4. Serve with rice.

About the Author

• About
• Latest Posts

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

Latest posts by Steve Ott (see all)

• The Cottage Garden Society ‘Grow In Pots’ For The Malvern Show 9-12 May - 12th April 2024
• Arundel Castle’s Tulip Festival returns - 7th February 2024
• FREE TREES FOR SCHOOLS - 4th January 2024