Serves: 2Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients
15ml/1 tbsp vegetable oil
½ onion, chopped
2cm piece ginger, peeled and grated
200g white button mushrooms
30ml/2 tbsp Korma curry paste
200g coconut milk
squeeze of lemon juice
pinch of sugar
Rice and naan bread to serve
Method
- Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 5 minutes.
- Add the ginger and mushrooms and sauté for a further 5 minutes until the mushrooms are browned.
- Stir in the korma paste, coconut milk, lemon juice and sugar. Bring to the boil then simmer uncovered for 5 minutes or until the sauce has thickened slightly.
- Season to taste and serve each plate with 1 cup of cooked rice and 10cm x 10cm naan bread.
Meal Energy (kJ) 2376
Protein (g) 11.0
Fat (g) 29.0
Saturated Fat (g) 20.12
Carbohydrate (g) 62.9
Fibre (g) 4.9
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