Vegan Mushroom Masala
by Iona Berry
Most of us grew up with meat as the hero of our meals and with vegetables taking up the mere corners of our plates. It can be hard to know where to start if you're trying to flip the script and cook plant based meals that don’t feel like just eating a plate full of sides. Building an exciting, yet satisfying meal around vegetables - whether that’s a bunch of carrots or a humble head of cauliflower - can sometimes feel like a little daunting and underwhelming task.
Our new series, Veg and Two Veg is here to tackle just that and to explore all of the ways in which every day vegetables can be the star of the table without sacrificing flavour or heartiness. Whether you’re cooking for one or cooking for a bunch, these recipes will fill your table with vibrant, deeply flavoured and satisfying dishes that you’ll be making on repeat.
This creamy and rich mushroom masala is quick and easy to make and is packed full of punchy flavours. You can use any mushrooms that you have in the fridge and nearly all of the other ingredients are store cupboard, making this easy to whip up last minute.
2 tbsp (15ml) olive oil
500g mushrooms, finely sliced
1 tsp salt
3 tbsp (45ml) oil
1 white onion (around 150g), finely diced
1 tsp salt
½ tsp sugar
1 tsp turmeric
¼ tsp black mustard seeds
¼ tsp black onion seeds
6-8 curry leaves
1 tbsp tikka curry powder
1/2 tsp kashmiri chilli flakes
2 tbsp ginger, minced or grated
4 cloves of garlic, minced
2 tbsp (30g) tomato paste
1 x400ml tin coconut milk
1 x400g tin of chickpeas
½ lime, juiced
Start by cooking the mushrooms. Heat the oil on a medium heat in a large frying or saucepan. Add the sliced mushrooms to the pan with a pinch of salt. Try not to stir too often but make sure they don’t burn. The mushrooms will release water but don’t worry, just keep cooking them until they have absorbed all of the liquid which will take 10-15 minutes.
Whilst the mushrooms are cooking, prepare the sauce. Heat the oil in a large frying pan and add the onion and a pinch of salt.
Cook for sauce for 5 minutes, stirring often. Add the sugar and continue to cook it for another 5 minutes.
Add the turmeric, curry leaves, tikka powder, mustard seeds, onions seeds, chilli flakes and toast in the pan for 2 minutes. Add the garlic and ginger and cook them down for 3 minutes.
Add the tomato paste and chickpeas, stir to coat them, and cook them for 5 minutes. Add the coconut milk and simmer the sauce for 10-15 minutes.
Once the sauce is done you can mix through the cooked mushrooms and season to taste with salt, lime juice and chilli flakes.
By Iona Berry
Iona is our Development Chef, aka our go-to girl for developing, testing and tasting delicious dishes for you to all enjoy at home. When she’s not in the kitchen, you’ll find her either running or cycling, or trying out food markets and new restaurants around London. Continuous market research it would seem.