Fried Mushroom Bhaji

Bhaji means ‘fried vegetables’ in Hindi – it doesn’t have to be a crispy onion snack – and this mushroom bhaji is a quick, easy and colourful vegan curry dish for a midweek meal or Friday night treat. Serve with freshly cooked basmati rice or flatbreads and lime wedges.

1 tsp Vegeatble oil

1 OnionSliced/diced

2 tsp GarlicFinely grated

12 Red chillies finely chopped

1 tsp Nigella seeds

1 tsp Cumin seeds

1 tsp Ground fenugreek

3 tsp Curry powder

300 g Large chestnut mushrooms, halved

300 g Shiitake mushrooms, trimmed

400 g Tin chopped tomatoes

1 tsp Caster, palm or coconut sugar

200 ml Coconut oil

400 g Tin chickpeasdrained

50 g Curly kale or spring greens, thinly sliced

Green coriandersmall handful

Salt

Freshly ground pepper

Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened.

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.

Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper.

Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes.

Stir in the kale and cook for 3–4 minutes, until wilted.

Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over.

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Fried Mushroom Bhaji

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