Coconut Mushroom Curry

Vegan
Coconut Mushroom Curry
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Prep: 0 mins Cooks: 0 mins

Ingredients (Serves 2)

Metric
Imperial

  • 120 g short grain brown ricedrained and rinsed
  • 1 tbsp coconut oil
  • 2 garlic clovescrushed
  • 160 g sweet potatoescut into chunks
  • 150 ml vegetable stockor water
  • 160 g king oyster mushroomripped into thin strips
  • 1 white onionchopped
  • 2.54 cm gingerfinely grated
  • 1 bay leaf
  • 1 tbsp tomato puree
  • 1 tbsp curry powder
  • 160 g green beansroughly chopped
  • 1 coconut milk (can)400g
  • 1 corianderhandful, roughly chopped
  • 1 red chillisliced (optional)

Prep: 0 mins Cooks: 0 mins

Ingredients (Serves 2)

Metric
Imperial

  • 120 g short grain brown ricedrained and rinsed
  • 1 tbsp coconut oil
  • 2 garlic clovescrushed
  • 160 g sweet potatoescut into chunks
  • 150 ml vegetable stockor water
  • 160 g king oyster mushroomripped into thin strips
  • 1 white onionchopped
  • 2.54 cm gingerfinely grated
  • 1 bay leaf
  • 1 tbsp tomato puree
  • 1 tbsp curry powder
  • 160 g green beansroughly chopped
  • 1 coconut milk (can)400g
  • 1 corianderhandful, roughly chopped
  • 1 red chillisliced (optional)

Put a pan of water on to boil and cook the rice as per the packet instruction.

Meanwhile, heat the coconut oil in a large casserole dish or pan. Add the mushrooms and sauté for 5-7 minutes, or until coloured. Remove from the pan with a slotted spoon and set aside.

Add the onion to the pan, plus a little extra coconut oil if needed, and cook for 5 minutes or until starting to soften. Add the garlic, ginger and bay leaf and cook for a further 3 minutes.

Stir in the tomato puree and curry powder, then add the sweet potato, coconut milk and 150ml water or stock. Bring to a simmer and cook for 5 minutes, or until the sweet potato is starting to soften. Add the green beans and simmer for a further 10 minutes until cooked through. Stir in the mushrooms for the last 2 minutes of cooking.

Remove from the heat and stir through the coriander. Divide between two bowls and serve with rice and fresh chilli.

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