- 3 tablespoons olive oil
- 1 leek, thinly sliced (white only)
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 red chilli, sliced
- 1 teaspoon black mustard seeds
- 1 teaspoon fenugreek seeds
- 500g mixed mushrooms (portobello, button and Swiss brown), thickly sliced
- 1–2 teaspoons hot curry powder
- 3 tomatoes, diced
- 300ml coconut milk
- 1 tablespoon mango chutney
- 1 1/2 teaspoons sea salt flakes (or to taste)
- extra chilli slices, to serve
- fresh coriander leaves, to serve
- Preheat oven to 200C.
- Place 2 tablespoons of olive oil in a 30cm ovenproof casserole/sauté pan. Add leek, garlic, ginger, chilli, mustard and fenugreek seeds to the pan. Mix and place in the oven for 5 minutes until spices are crackling and leek is starting to caramelize.
- Remove from oven. Add the mushrooms to the pan along with 1 tablespoon olive oil and curry powder. Mix well and return to the oven for 10 minutes.
- Remove from the oven. Add tomatoes, coconut milk, mango chutney and salt. Mix well and return to the oven to bake for approximately 25-30 minutes, until the curry is a shade darker and thick.
- Remove from the oven. Garnish with chilli slices, coriander and serve with brown rice.
I often find that if I turn the oven off after the baking time of 25-30 minutes and leave the curry in the already hot oven for another 15 minutes, the curry gets a beautiful caramelised flavour and thickens quite a lot.