Mushroom Bhaji

Ingredients for  4  Servings

• 1 tbsp

  Vegetable oil
• 1

  Large onion, sliced
• 2 tsp

  Finely grated garlic
• 2 tsp

  Finely grated ginger
• 1-2

  Red chillies (depending on how spicy you like it), finely chopped, plus extra to garnish
• 1 tsp

  Nigella seeds
• 1 tsp

  Cumin seeds
• 1 tsp

  Ground fenugreek
• 3 tbsp

  Medium curry powder
• 300g

  Large chestnut mushrooms, halved
• 300g

  Shiitake mushrooms, trimmed
• 400g

  Chopped tomatoes
• 1 tbsp

  Caster, palm or coconut sugar
• 200ml

  Coconut milk
• 400g

  Tin of chickpeas, drained
• 50g

  Curly kale or spring greens, thinly sliced
• Small handful

  Fresh coriander (leaves and stalks), finely chopped
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened.
2. Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic.
3. Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper.
4. Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes.
5. Stir in the kale and cook for 3–4 minutes, until wilted.
6. Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over.