One-Pot Mushroom and Courgette Curry

Ingredients

• Vegetable oil 1 tbsp
• Garlic, minced 2 cloves
• Ginger, grated 1 tsp
• Red chilli, finely chopped (optional) 1/2
• Red onion, thinly sliced 1
• Chestnut mushrooms, sliced 400g
• Courgettes, sliced into half-moons 2 medium
• Red Thai curry paste (check vegetarian) 2-3 tbsp
• Full-fat coconut milk 1 x 400ml can
• Vegetable stock 150ml
• Soy sauce 2 tbsp
• Lime juice 1 tbsp
• Fresh coriander, chopped (for garnish) small bunch
• Cooked jasmine rice, to serve

Method

1. Heat the vegetable oil in a large saucepan or deep frying pan over a medium heat.
2. Add the minced garlic, grated ginger, chopped chilli (if using) and sliced red onion. Sauté for 3-4 minutes until softened and fragrant.
3. Add the sliced mushrooms and courgettes to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and release some liquid.
4. Stir in the red Thai curry paste and cook for 1 minute, coating the vegetables and releasing the aromas.
5. Pour in the coconut milk and vegetable stock. Bring to a simmer, then reduce the heat and let it bubble gently for 10-15 minutes, or until the sauce has thickened slightly and the vegetables are tender.
6. Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.
7. Serve the mushroom and courgette curry hot over cooked jasmine rice, garnished with fresh coriander.