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Vegan Mushroom Masala

Vegan Mushroom Masala

 

A tasty vegan Indian style curry.

Ingredients:

  • 500g mushrooms (we find button mushrooms work best) – chopped
  • 1 white onion – finely diced
  • 1 tbsp fresh ginger - grated
  • 1 tbsp tomato puree
  • 1 can chopped tomatoes (400g)
  • 200g butternut squash - chopped
  • 100g frozen peas
  • soya single cream to serve
  • 100g plant based ‘yoghurt’
  • 50g Tongmaster tikka masala spice blend
  • ½ tsp cumin seeds
  • 1 tsp brown sugar / sweetener alternative

Method:

  1. Add the butternut squash to a baking tray, drizzle with oil, salt, pepper and roast for around 20 minutes.
  2. While the squash is roasting, heat oil in a pan and add chopped onion, cook until soft (2-3 mins)
  3. Once soft, add half of the spice blend and cumin seeds, fry for a few minutes until fragrant.
  4. Add the tomato puree and sugar and mix well before adding chopped tomatoes and the remaining spice blend, bring to the boil.
  5. Once boiling, lower the heat and add the mushrooms (you can add a splash of water at this stage if the sauce becomes too thick)
  6. Cover and simmer for 15-20 mins, add the roasted squash, peas and yoghurt and stir continuously for the last 5 minutes, the mushrooms should be cooked through.
  7. Season to taste and serve with a swirl of soy cream alongside rice & naan bread.

Posted by Tongmaster


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