Wild Mushroom Durban Curry
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1 Tbsp extra virgin olive oil
1 brown onion, chopped roughly
1 large clove of garlic, crushed
1 can of diced tomatoes
1 can coconut cream
1 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)
Heat the olive oil over medium-high heat in a large fry pan.
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.
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 with brown rice, no rice or couscous! Optional: Garnish with coriander