awesome flavours with minimum fuss (and washing up)…
Serves: 4
Prep time: 5 mins
Cooking time: 25 mins
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal
INGREDIENTS
300g closed cup mushrooms
125g frozen peas
Curry Sauce:
2tbsp extra virgin olive oil
2 brown onions finely diced
2 garlic gloves, crushed
1tbsp garam masala
1tbsp ground turmeric
1tbsp ground coriander
1x 400ml can of chopped tomatoes
1x 400ml can of coconut milk
2 large salad tomatoes, diced
2tbsp tomato purée
To serve:
4x portion of rice or beans (around 75g of cooked rice or beans each), or low-carb alternative like cauliflower rice
Handful of coriander, rough chopped
METHOD
Fry the onion in the olive oil for 5 mins then add the garlic and spices and cook for a minute, stirring often. Tip in everything but the mushrooms and peas and cook on high heat for 10 mins, stirring occasionally. Add the mushrooms and peas and cook for a further 10 mins.
Portion out the rice or beans and top with the curry. Sprinkle over with chopped coriander to finish. Absolutely delicious – enjoy x
notes: if you prefer a thicker curry, cook for another 10-15 minutes
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