Rick Stein’s favourite curry with a Gilly tweak, its vegan.

I love Rick, he is one of my favourite chefs on the television along with Nigel Slater.

Ricks adventures in India is one of my most watched cooking programmes because I love curry and I think India looks like one of the most interesting places on the planet. I don’t just have the book I have the DVD’s too, slightly obsessed 😉

So today I am going to share Ricks favourite from his travels (he said so on Twitter) but with mushrooms instead of chicken, it works really well and it is hot, sweet and sour so tickles all the taste buds and has a wonderful texture as it has dried apricots in it.

I have used his recipe as the base, I have tweaked it to make it a little simpler and I will add other suggestions as well as we go along.

Mushroom and Apricot Curry.

Serves 4

Mushroom curry with chips and bread
Using Rick Steins recipe I made a vegan delight,

3 tbsp oil

6 Peppercorns or a good few twists of the pepper grinder

5 cloves

2 cardamom pods, I remove the seeds and pop them in

2 dried chilis or a tsp of chilli powder or a tsp of easy chilis from a jar

4 cm of cinnamon or a tsp of ground cinnamon

1 medium onion, finely chopped

1 tin of tomatoes

4 cm ginger, finely chopped

3 cloves of garlic, finely chopped, I use garlic and ginger from a jar and used a tsp of each

1 tsp of salt

1 tsp cumin

1 tsp ground coriander

1 tsp garam masala

1 tsp turmeric

400 grams of mushrooms, sliced

2 tsp of jaggery or dark brown sugar

150 grams dried apricot chopped

3 tbsp white wine vinegar 

handful of chopped coriander.

I served mine with chips and a traditional Indian bread, sometimes I make onion Bahjis to go with curry too but not this time.

 

Method

Heat the oil in a large pan, I used my wok as I find it easy to hold and lift.

Fry the onions on a medium heat they are brow, this really helps with the flavour of the curry.

Add the spices, garlic and ginger and cook for a couple of minutes

If you are using whole spices add them first then the ginger and garlic.

Then add half the mushrooms, coat them in the flavours and allow them to cook down for 5 minutes

Add the tomatoes and simmer till the sauce starts to reduce,

Add the Jaggery/sugar the apricots and the vinegar and the remaining mushrooms.

Cook till the sauce is thick and shiny and the mushrooms are cooked.

Sprinkle over the coriander and serve.

Serve with rice or chips or both!  it is a spicy one so you can reduce the amount of chilli if you prefer a flavoursome rather than hot curry.

 

Here are the links for the book and DVDs if you are interested, if you like curry it is so worth it, the recipes are from India and you can’t get more authentic than that 😀

Have a good day 🙂

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