A great vegan friendly curry using tomato and coconut milk.
Finely dice the onion, garlic and ginger.
Cut the pepper into thin strips and cut the mushrooms in half.
Add the onions to a pot with a good pinch of salt and slowly cook them until soft and translucent, now add the garlic and ginger and cook for 1 minute.
Now crush the cardamon pods and add to the onions, along with the curry powder and cook for another minute.
Now add the red pepper and tomatoes and cook until the tomatoes start to thicken.
At the same time as this, get a saute pan really hot and add the mushrooms with some rapeseed oil.
Do this in batches as not to over load it and you want to obtain a nice roasted flavor.
When this is achieved, add them to the pot with the tomato mix and then finish with the coconut milk.
Bring to the boil, then allow to simmer for 5 minutes. Adjust the seasoning.
Finish this with a squeeze of lime juice and chopped coriander.
Serve with rice.
«This curry could be adapted with all kinds of different vegetables. Just adjust the cooking time of the vegetable you put in.»