Fancy a spicy, satisfying curry? Try this recipe out!!
2 People
10 minutes
25 minutes
Equipment
- Sharp knife
- Chopping board
- Garlic press
- Large frying pan
- Jug
Ingredients
- 1 medium onion, chopped finely
- 300g mushrooms, sliced
- 2 garlic cloves, pressed or chopped finely
- 3 tablespoons low fat sour cream
- 1 tablespoons paprika
- 150ml vegetable stock
- 1 teaspoon olive oil
- 1 teaspoon vegetarian Worcestershire sauce (optional)
- Black pepper to season
Simple steps
- In the frying pan heat the oil gently and cook the onion until soft
- Add the garlic and paprika to the onion and cook for 1 minute
- Add the mushrooms to the pan and turn the heat up to high for 5 minutes
- Add the stock to the pan and vegetarian Worcestershire sauce
- Bring the pan to the boil and then simmer for 5 minutes
- When the sauce has thickened remove from the heat and allow to cool slightly
- Stir in the soured cream
- Serve with rice
- Try serving with tagliatelle or wild rice
- For a meatier recipe try this with beef added and use beef stock instead of vegetable stock
Allergen information
- Milk
- Stock cube allergens vary – check label
- Vegetarian Worcestershire sauce allergens vary – check label
