Quick and Easy Mushroom and Spinach Curry Recipe

Instructions

1. Clean the mushrooms and then cut them in half.

2. Mash the garlic cloves into a paste.

3. Cut the shallots in half, peel them and then dice them as finely as you can.

4. Cut the tomato into a rough 1cm (½") dice.

5. Cut the chilli peppers in half lengthways.

6. Pick any tough stems from the spinach leaves.

7. Heat 2 tablespoons of the oil in a 30cm or 12" frying pan or skillet over a high heat and when it is hot add the chilli peppers and cook until they begin to darken at the edges. This will take a minute or two.

8. Add the mushrooms and cook for 4-5 minutes, the chillies will blacken and blister, do not worry, this adds a smokiness to the dish.

9. Sprinkle over the salt, Kashmiri chilli pepper, garam masala, turmeric and add the mashed garlic, then cook for another minute, transfer the mushrooms to a bowl and return the pan to the heat.

10. Add the remaining tablespoon of oil then add the mustard seeds, cumin seeds and fennel seeds and cook for 30-60 seconds.

11. Throw in the shallots and cook until golden, this will take around 2 minutes.

12. Add the tomato puree and cook for 1 minute mashing it to cook out any raw taste.

13. Add the diced tomato and sugar, then cook until the tomato begins to break down, this will take 2-3 minutes.