Masala Mushroom Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs onion
• 200g mushrooms
• 100g snow peas
• 40g roasted cashews
• 1clove garlic
• 10g masala seasoning
• 200ml coconut milk
• 10ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the onion. Quarter the mushrooms. Trim the stems from the snow peas, removing the strings from one side, then halve on an angle. Coarsely chop the cashews. Crush or finely chop the garlic.
3. Step 3 — Cook veggies
   Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the onion and mushrooms, stirring, for 5 mins or until softened. Add the masala seasoning and garlic and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Simmer curry
   Add the coconut milk and 80ml (⅓ cup) water to the mushroom mixture, season with salt and pepper and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 mins or until the sauce is slightly reduced. Stir in the snow peas and cook for a further 3 mins or until the snow peas are just tender.
5. Step 5 — Serve up
   Divide the rice and curry among bowls. Scatter over the cashews and enjoy!
6. Step 6 — Make it spicy
   If you like a kick of heat, scatter over a pinch of chilli flakes or thinly sliced fresh chilli just before serving.

Allergens

Cashew, Sulfit