Mushroom Curry

This is a nod to a Northern Irish Chinese takeaway curry. It is a cross between a chip shop curry sauce and a thick gravy made with a coconut base. It is one of the top sellers in our family takeaway and so many have asked for my mum’s secret recipe. Unfortunately, the original recipe takes 12 hours to make, from the initial paste to the final sauce, so it is definitely not a recipe for those short of time or even this book! I have created a version that is super flavourful and very much like the real thing, which can be made in less time. I absolutely love mushrooms – they are so good in a curry. Recipe adapted from Simply Speedy Chinese by Suzie Lee (Quadrille, £24) Photography by Uyen Luu.

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

mushrooms 400 g (chopped)
onion 1 (diced)
ginger 1 tsp (chopped)
garlic cloves 1 tsp (chopped)
mild curry powder 1 tbsp
star anise 1
vegetable stock cube 1 (crumbled)
coconut milk 200 ml
frozen peas 80 g
cornflour 1 tbsp
basmati microwave rice 1

Method

Cook the vegetables

Chop the mushrooms and dice the onion.
Bring a saucepan of water to the boil and blanch the onion and mushrooms for 1 minute, then drain and set aside.

Make the curry

Chop the ginger and garlic cloves.
Heat a dash of oil in a wok over a medium heat. Add the curry powder, star anise, ginger and garlic and fry for about 1 minute until fragrant. Make sure the ginger and garlic don’t burn. If they start to catch, add a splash of water.
Add the vegetable stock cube and coconut milk. Mix well until combined, then simmer for 10 minutes.
Finally, add the onion, mushrooms and peas, stir and simmer for a further 5 minutes.
If you want a thicker sauce, reduce the heat, mix the cornflour with 2 tablespoons water and stir it through. Bring the sauce to a boil and cook until thickened to your liking.

Cook the rice

Cook the basmati microwave rice according to the pack instructions.

Finish & Plate Up

Remove the star anise, then serve with the rice.

Mushroom Curry

Start your shop...

Ingredients

Method

Cook the vegetables

Make the curry

Cook the rice

Finish & Plate Up

More recipes like this...

High Protein Honey Chilli Chicken Rice Bowls

Chicken & Broccoli in Ginger & Garlic Sauce

Beef Fried Rice