Mushroom Bhaji
A great midweek vegan dinner, this bhaji comes packed with chestnut mushrooms, garlic, ginger and turmeric.
Serves 4
Prep 20 mins
Cook 40 mins
Ingredients
1 tbsp olive oil
500g chestnut mushrooms, quartered
1 onion, finely chopped
3 cloves garlic, crushed
a thumb-size piece ginger, finely grated
a small bunch coriander, stalks finely chopped, leaves roughly chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 tbsp tomato purée
½ lemon, juiced
brown rice, to serve
Method
Step 1
Heat the oil in a large, deep frying pan and fry the mushrooms for 5-10 minutes over a medium-high heat until all the moisture has evaporated and the mushrooms are starting to caramelise. Scoop out of the pan. Turn the heat to low, add another drizzle of oil to the pan and cook the onion with a pinch of salt for 10 minutes until soft, then add the garlic, ginger and coriander stalks, and cook for 2-3 minutes.
Step 2
Tip in the spices and tomato purée, and cook for a few minutes before adding 100ml of water and the mushrooms back to the pan. Simmer gently for 10 minutes, then season and stir in the lemon juice and coriander leaves.
Serve with brown rice
Recipe Courtesy - Adam Bush