Recipe by: Laura Sharrad
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 6

Description

Savour the warmth of this creamy curry, packed with earthy mushrooms, golden paneer, and fragrant spices. Finished in the oven for rich flavour, it’s perfectly paired with brown basmati rice, fresh coriander, and a squeeze of lime.

Ingredients:

2 tbsp olive oil
500 g mixed mushrooms portobello, Swiss brown and button, roughly chopped
2 garlic cloves thinly sliced
5 cm piece ginger shredded
1 white onion thinly sliced
1 long red chilli thinly sliced
1 tsp ground turmeric
1 tsp ground fenugreek seeds
1 tsp black mustard seeds
1 1/2 tsp mild curry powder
500 g ripe tomatoes roughly chopped, or 400g can chopped tomatoes
1 tbsp mango chutney
400 ml can coconut milk
200 g paneer chopped
Cooked brown basmati rice coriander leaves & lime wedges, to serve

Method:

Preheat the oven to 200°C. Heat 1 tablespoon olive oil in a large flameproof casserole over medium heat. Add the garlic, ginger, onion, chilli, and spices. Cook for 2 minutes, stirring, until the spices are fragrant and the onion is soft.

Add the mushrooms and cook for 5-8 minutes until softened and golden.

Add the tomatoes, mango chutney, and coconut milk. Season and mix well. Scatter the paneer over the top.

Transfer the dish to the oven and bake for 30 minutes, or until the paneer is golden and the curry has thickened slightly.

Serve with brown basmati rice, fresh coriander, and lime wedges.

Equipment used

SR-Matrix Chef's Pan 28cm/4.5L