The perfect midweek vegan dinner, this bhaji comes packed with chestnut mushrooms, garlic, ginger and turmeric. Serve with warm, fluffy naans for mopping all those juices up
- vegetable oil 1 tbsp
- chestnut mushrooms 500g, quartered
- onion 1, finely chopped
- garlic 3 cloves, crushed
- ginger a thumb-size piece, finely grated
- coriander a small bunch, stalks finely chopped, leaves roughly chopped
- ground cumin 2 tsp
- ground coriander 2 tsp
- ground turmeric 1 tsp
- tomato purée 2 tbsp
- lemon ½, juiced
- cooked basmati rice to serve
- naans to serve
- STEP 1. Heat the oil in a large, deep frying pan and fry the mushrooms for 5-10 minutes over a medium-high heat until all the moisture has evaporated and the mushrooms are starting to caramelize. Scoop out of the pan. Turn the heat to low, add another drizzle of oil to the pan and cook the onion with a pinch of salt for 10 minutes until soft, then add the garlic, ginger and coriander stalks, and cook for 2-3 minutes.
- STEP 2. Tip in the spices and tomato purée, and cook for a few minutes before adding 100ml of water and the mushrooms back to the pan. Simmer gently for 10 minutes, then season and stir in the lemon juice and coriander leaves. Serve with basmati rice and naans.