Wild Mushroom Durban Curry
Wild Porcini Durban Curry
INGREDIENTS
- 1 Tbsp extra virgin olive oil
- 1 brown onion, chopped roughly
- 1 large clove of garlic, crushed
- 2 Tbsp Tweed Real Food Durban Earth Curry Rub
- 1 brown onion, chopped roughly
- 1 large clove of garlic, crushed
- 2 Tbsp Tweed Real Food Durban Earth Curry Rub
- 2 Tsp Tweed Real Food Wild Porcini Salt
- 1 400g can of diced tomatoes
- 1 400g can of diced tomatoes
- 1 400g can coconut cream
- 1 400g can chickpeas, drained and rinsed
- 450g mushrooms, portobello or button wiped clean, chopped thick
- 100g baby spinach leaves
- 1 400g can chickpeas, drained and rinsed
- 450g mushrooms, portobello or button wiped clean, chopped thick
- 100g baby spinach leaves
- Optional; 1 cup of couscous or brown rice (Following directions on the packet to have ready to serve)
METHOD
Heat the olive oil over medium-high heat in a large frypan.
Add the onion and cook for 5 minutes.
Add the garlic and cook for a further 2 minutes.
Add the Durban Earth Curry Rub, cook for a further minute until fragrant.
Add the mushrooms and a splash of water stir until the mushrooms are covered in the spices.
Season with the Wild Porcini Salt.
Season with the Wild Porcini Salt.
Add the can of tomatoes and the chickpeas, stir and leave to simmer for 5 minutes.
Then add the coconut milk, stir and leave to simmer gently for another 5 minutes.
Add the spinach, stir and serve.
Serve with brown rice, no rice or couscous, dependant on dietary preferences.
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