Mushroom bhaji
This fragrant mushroom bhaji combines tender chestnut and shiitake mushrooms with aromatic spices and a savoury tomato sauce. It makes a vibrant, warming plant-based dish that is deeply flavourful yet easy to prepare. Serve hot with freshly cooked basmati rice or flatbreads.
Ingredients
- Vegetable oil15 ml
- Coconut milk200 ml
Instructions
6 steps- 1
Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened.
- 2
Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic.
- 3
Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper.
- 4
Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10-12 minutes.
- 5
Stir in the kale and cook for 3-4 minutes, until wilted.
- 6
Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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