Curry is usually Tim’s domain, because he makes a good one! But I think I might have trumped him (yes I am competitive!) The Mushroom Pasanda is definitely inspired by our good friends over at Able & Cole but there are a few tweaks here, mainly based on what was in the cupboard or fridge and also because I had some beautiful black cherry tomatoes in my veg box, which I thought would make a good substitute for the tomato puree in the Able & Cole recipe. They did go beautifully and my mouth is watering now I’m thinking about this dish. It hits all the right spots and stands alone, without the extras. We always get a bit indulgent on weekends though which is why I cooked up a storm last night, and why I wont need to eat for several days now!! (ahem…)
Ingredients for the Mushroom Pasanda (serves 2):
1/2 large onion
4 cloves garlic
1/2 thumb ginger
1 red chilli (de-seeded)
1/2 tsp coriander seeds
1 tsp each of ground cinnamon, turmeric & mild curry powder
260g Chestnut mushrooms (finely sliced)
12 black cherry tomatoes (or regular cherry tomatoes or see the Able & Cole recipe for the tomato puree version)
1 can coconut milk
100mls white wine
1 small bunch chopped parsley
Ingredients for the Bombay Potatoes (serves 2):
4 Arran Victory potatoes cut in to quarters, skins left on
2 tbsp olive oil
1/2 tsp each of mild curry powder, garam massala & ground cumin
Pinch of salt
Handful of chopped fresh coriander
Ingredients for the Masala Roast Chickpeas (serves 2):
1 400g tin chickpeas (drained)
1 tsp garam masala
1/2 tsp turmeric
Pinch of Salt & Chilli powder
Method for the Mushroom Pasanda:
1. In a large pan, heat a couple of tablespoons of olive oil.
2. Slice the onion length-ways & crush the garlic, add to the pan and soften gently.
3. Slice and de-seed the chilli, finely chop and add to the pan.
4. Peel the ginger and grate finely in to the pan.
5. Add a tsp of coriander seeds, the spices, salt & pepper and stir. Add a little more olive oil if the pan is too dry.
6. Finely slice the chestnut mushroom and add to the pan.
7. Pour in the wine, simmer and stir (smells delicious). Add the can of coconut milk.
8. Cut the cherry tomatoes into quarters and add to the pan.
9. Simmer on a low heat for 20 minutes to allow the sauce to thicken and reduce slightly. Chop & stir through the parsley before serving.
10. Serve with wholegrain basmati rice. (around 75g (dry weight) per person)
Method for the Bombay Potatoes:
1. Bring a pan of water to the boil on the hob. Cut the potatoes in to quarters and simmer in the pan for 10 minutes. They will just be tender.
2. In another pan melt 20g butter with 2 tbsp olive oil.
3. Blend your spices; curry powder, garam masala & cumin with a pinch of salt and add to the butter and oil.
4. Add the potatoes to the pan and stir to coat fully.
5. Chop the coriander and add to the potatoes, stir throughly and put the lid on. Turn the heat to low and simmer for around 5-10 minutes or until the potatoes begin to go soft and almost mashable.
Method for the Masala Roast Chickpeas:
1.Pre-heat the oven to 180C
2. Drain a 400g tin of chickpeas and pour into a roasting tray.
3. Sprinkle the garam masala, turmeric, salt & chilli powder on the chickpeas with a drizzle of olive oil. Shake the tray to fully coat the chickpeas.
4. Place in the oven and roast for 35-40 minutes or until the chickpeas form a crisp outer shell (they may still be tender inside).
I hope you enjoy this as much as we did! It’s a fab dish to start with if you’re dipping your toes in the world of vegan cooking… As you’ll know by now we are not vegans, but enjoy a mostly plant based diet… I think this dish really beefs the veg up… it’s spicy, hearty and perfect for a cold November night in!