Mushroom Masala Curry

INGREDIENTS:

• 30g butter or vegan alternative
• 1 Tbsp oil for cooking
• 1 onion, finely diced
• 200g mushrooms, quartered (or cut into eighths if large)
• 3 garlic cloves, minced
• 2 tsp fresh ginger, minced
• 1 tsp ground coriander
• 2 tsp garam masala

INSTRUCTIONS:

1. Heat the butter in a large, heavy-based frying pan or pot. Add the mushrooms and cook until browned, then remove and set aside.
2. Add 1 Tbsp oil to the pan, then sauté the diced onion, garlic, and ginger until soft and translucent.
3. Stir in the coriander, garam masala, and salt, cooking for about 30 seconds until fragrant.
4. Pour in the tinned tomatoes and vegetable stock. Add the bay leaves and cardamom pods (if using). Bring to a boil, then reduce the heat and let it simmer. Return the mushrooms to the pot and allow the flavours to develop over 20 minutes on low heat, stirring occasionally.
5. Meanwhile, soak the cashews in boiling water for 20 minutes. Drain, then blend with ½ cup cold water until smooth.
6. Stir the blitzed cashews (or your chosen alternative) and green beans into the curry, letting it simmer for another 10 minutes. If the curry is too thick, add a splash of water and heat through.
7. Just before serving, stir in the spinach until wilted.
8. Serve with naan bread and rice.