A Funky Friday Curry…

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I’ve been experimenting in the kitchen again!..Today I bring to you a Funky Fiesta Friday curry and will be sharing it with you all as well as taking a massive saucepan over to Angie’s Fiesta Friday Party

I have never combined fresh leeks with these sweet looking baby button mushrooms but I knew the flavours would just fuse together.  The paneer adds a touch of luxury to the already lovely combination.  This curry was a hit in our family and I really hope you all enjoy it.

I have an original flatbread recipe coming up that will work wonders with this curry…til then have a gorgeous weekend and take care! Much love, D x

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INGREDIENTS

250g grated paneer
2 leeks sliced finely
150g baby button mushrooms
2 cloves garlic minced
½ tbsp olive oil
½ butter
1 tsp ground coriander and cumin
¼ tsp turmeric
¼ tsp chilli powder
1 tsp garam masala/paneer masala
150g crushed tomato passata
Salt to taste
Fresh lemon

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METHOD

● Heat the oil and butter in a medium saucepan on a low heat.  Throw in the mustard and cumin seeds, once they start to sizzle, add in the leeks and garlic.  Sauté for a few minutes until the leeks soften

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● Season with the spices and salt.  Put in the mushrooms and combine ensuring the mushrooms are covered in the masala oil

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● Cover and cook for 5-10 minutes.  The mushroom will release its own delicious juices, pour the passata in and stir.  Simmer on a low heat for a 8-10 minutes

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● Scatter in the grated paneer. Pour a little water to keep moist and slowly mix so that all the paneer is covered in the tomato base

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● Cover and cook on a low heat for 8-10 minutes.  Squeeze in some fresh lemon juice to taste

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