Spiced Mushrooms and Leeks with Roasted Radish
Serves
2
·
35
mins
·
Intermediary
Ingredients
- 250g mushrooms
- 2 leeks
- 8 Radishes (cut in half lengthways)
- Radish leaves
- 1 tbsp toasted coriander seeds
- 1 tsp fenugreek powder
- 1 tsp cumin seeds
- 4 cherry tomatoes
- 1 tbsp tomato puree
- 10 dried curry leaves
- Sunflower oil
- 1 pinch cumin seeds
- Salt
- Pepper
- 1⁄4 cup Oil
This vegan mushroom curry with roast radish makes the most of whole spices to really make the veg sing. Going to the effort of toasting and grinding whole cumin seeds will bring out another flavour dimension and make your kitchen smell fantastic.
Method
- Preheat oven to 170℃.
- Cut the radishes lengthways, dress in oil, salt and pepper and roast for 20 mins, until tender.
- Heat a non-stick pan to a medium heat. Remove the stems of the mushroom, add to the pan round side down. Cook the mushrooms without moving them until pools of water appear in them, then toss them and continue to let them cook. The mushrooms are ready when they’ve reduced in size by about a quarter.
- Remove the mushrooms from the pan and add some oil. Cut the leaks into discs and place them in the pan. Char the leaks on both sides and then remove from the pan.
- Toast the coriander seeds in a dry pan until fragrant (around 2 mins) then grind in a pestle and mortar or spice grinder.
- Add a small amount of oil to the pan (still medium heat), add in the curry leaves and fry for a few seconds, then add in the leeks, fenugreek, toasted ground cumin, coriander and a splash of water to provide some steam to soften the leaks.
- When the water has cooked away, add in the tomato puree and cook until darkened slightly. Then add in the tomatoes, cooked mushrooms and 1⁄4 cup sunflower oil.
- Add 200ml water and cook until the mixture has darkened.
- Next, chop the radish leaves and add to the pan before seasoning with salt and pepper to taste.
- Remove the radishes from the oven and serve with the mushrooms and a side of fluffy rice.
Share
Last updated:
22
May
2024
Ingredients
- 250g mushrooms
- 2 leeks
- 8 Radishes (cut in half lengthways)
- Radish leaves
- 1 tbsp toasted coriander seeds
- 1 tsp fenugreek powder
- 1 tsp cumin seeds
- 4 cherry tomatoes
- 1 tbsp tomato puree
- 10 dried curry leaves
- Sunflower oil
- 1 pinch cumin seeds
- Salt
- Pepper
- 1⁄4 cup Oil
This vegan mushroom curry with roast radish makes the most of whole spices to really make the veg sing. Going to the effort of toasting and grinding whole cumin seeds will bring out another flavour dimension and make your kitchen smell fantastic.
Method
- Preheat oven to 170℃.
- Cut the radishes lengthways, dress in oil, salt and pepper and roast for 20 mins, until tender.
- Heat a non-stick pan to a medium heat. Remove the stems of the mushroom, add to the pan round side down. Cook the mushrooms without moving them until pools of water appear in them, then toss them and continue to let them cook. The mushrooms are ready when they’ve reduced in size by about a quarter.
- Remove the mushrooms from the pan and add some oil. Cut the leaks into discs and place them in the pan. Char the leaks on both sides and then remove from the pan.
- Toast the coriander seeds in a dry pan until fragrant (around 2 mins) then grind in a pestle and mortar or spice grinder.
- Add a small amount of oil to the pan (still medium heat), add in the curry leaves and fry for a few seconds, then add in the leeks, fenugreek, toasted ground cumin, coriander and a splash of water to provide some steam to soften the leaks.
- When the water has cooked away, add in the tomato puree and cook until darkened slightly. Then add in the tomatoes, cooked mushrooms and 1⁄4 cup sunflower oil.
- Add 200ml water and cook until the mixture has darkened.
- Next, chop the radish leaves and add to the pan before seasoning with salt and pepper to taste.
- Remove the radishes from the oven and serve with the mushrooms and a side of fluffy rice.
Share
Last updated:
22
May
2024
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