I had been craving a nice and spicy Goan Mushroom Curry, whilst trying to make one, I swerved onto my own creation and this was the delightful result.

Instead of a creamy dish, I came up with a mixture of a fresh chilli, ginger and garlic with mushrooms.  It’s a light and spicy vegan version that is great served with some beautiful steamed rice and accompaniments of your choice.

Serves:

• 2

Ingredients:

• 1/4 red onion
• 2 cloves garlic
• 1 tbs wholegrain mustard
• 1/2 tsp tumeric powder
• pinch salt
• pinch pepper
• 1/2 tsp chilli paste or fresh chilli to taste
• 1 1/2 tbs tomato paste
• 1/2 tsp ginger mince or fresh ginger diced
• 250 grams mushrooms, sliced thin
• 1 tbs water

Instructions:

1. Saute the onions in the water, waiting for them to soften.
2. Mix in the spices into the onions and allow to become fragrant.
3. Place the mushrooms in and allow to cook
4. Mix all the other ingredients in a bowl.
5. Add your tomato and onion to the mixture and stir until mushrooms are cooked.