Mushrooms & Masala Yoghurt

Serves 2 - 4

• 250g Greek yoghurt
• 1 tsp brown mustard seeds
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp chilli powder
• pinch of turmeric powder
• 1 tbs rapeseed oil
• 200g button mushrooms, sliced
• 2 finger green chillies, de-seeded and chopped
• Salt

How To Make Mushroom Curry

Mix the yoghurt with all the ground spices in a bowl and set aside, leaving at room temperature.

Heat the oil in a skillet over medium heat, tip in the mushrooms, add the salt, turn down to low, add the mustard seeds and cook for around 10 minutes, until cooked and soft. Use a slotted spoon and remove from the pan and leave to cool for 2-3 minutes.

Now add the mushrooms to the yoghurt and mix thoroughly. Sprinkle with the chopped chillies and serve!

As featured in

CURRY
MEMOIRS