Ingredients
30ml/2 tbsp vegetable oil
1 onion, chopped
2.5cm/1in piece ginger, peeled and grated
450g/1lb mixed open and closed cup mushrooms
60ml/4 tbsp Korma curry paste
1 (400g) 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 mins. Add the ginger and mushrooms and sauté for a further 5 mins 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 mins or until the sauce has thickened slightly. Season to taste and serve with rice and naan bread.