Creamy Mushroom Masala

This is another favourite of mine at the moment - creamy, garlic mushrooms cooked in spices. Spicy and soothing all at once! I use natural yogurt to obtain the creamy sauce - keeping the meal low-fat and healthy. You can also use coconut yogurt which works really well too.

Serves 2

Ingredients:

• 250g of chesnut mushrooms, chopped

• 1/2 tsp. cumin seeds

• 1/2 onion, finely chopped

• 4 garlic cloves, crushed

• 4cm piece fresh ginger, peeled and chopped

• 1 tsp. ground coriander

• 1/4 tsp. chilli flakes

• 3 tbsp. of natural yogurt (you can also use coconut yogurt)

• Rapeseed oil

• Salt and pepper to season

• Fresh coriander, finely chopped, to serve

Method:

1. Grab a large frying pan, and heat a good glug of rapeseed oil. Once hot, add the cumin seeds and heat until they start to sizzle. Then add your chopped onion and garlic and cook for 5-10 minutes over a medium heat until soft.

2. Once the onions and garlic are cooked, add in the ginger, ground coriander and chilli flakes, and cook for a further 2 minutes. Then add in the mushrooms and give it a stir. Continue to cook on a medium heat for 5-10 minutes until soft.

3. Just before serving, add in salt and pepper and stir through your yogurt.

4. Sprinkle with fresh coriander to serve.

And enjoy!

Kesar