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Mushroom Bhaji
Mushroom Bhaji is a modern British recipe (based on an Indian original) for a classic lightly-spiced curry of fried mushrooms and chickpeas with greens in a tomato and coconut milk base. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Bhaji.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesBritish Recipes
Bhaji means ‘fried vegetables’ in Hindi and bhaji curries are made with fried vegetables.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.
Ingredients:
1 tbsp vegetable oil
1 large onion, sliced
2 tsp finely grated garlic
2 tsp finely grated ginger
1–2 red chillies, finely chopped, plus extra to garnish
1 tsp nigella seeds
1 tsp cumin seeds
1 tsp ground fenugreek seeds
3 tsp medium curry powder
300g large chestnut mushrooms, halved
300g shiitake mushrooms, trimmed
400g tin chopped tomatoes
1 tbsp caster, palm or coconut sugar
200ml coconut milk
400g tin chickpeas, drained
50g curly kale or spring greens, thinly shredded
small handful fresh coriander (leaves and stalks), finely chopped
salt and freshly-ground black pepper, to taste
Method:
Place a large saucepan over medium heat. Once hot add the oil and use to fry the onion 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 to taste with salt and freshly-ground black 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.
