Name: EASY BAKED MUSHROOM CURRY
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Vegan
Ingredients: 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

Ingredients

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

Instructions

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.

Notes

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.