Ingredients
For the Curry:
8 King oyster mushrooms
2 tablespoon vegetable oil
1 large brown onion, finely diced
5 garlic cloves peeled and minced or crushed
1 tablespoon fresh ginger finely grated
400 g / 14 oz chickpeas drained and rinsed
1 tablespoon tomato paste
1½ cups tomato passata
1 cup coconut milk
1 cup vegetable stock
2 cups baby spinach
1 to 2 tablespoon vegan buttery spread
1 squeeze lemon juice optional
For the Spice Blend:
2 teaspoon garam masala
1 teaspoon turmeric
1½ teaspoon ground cumin
1 teaspoon ground coriander
⅛ teaspoon ground cardamom (optional) or all-spice (substitute)
1½ teaspoon Kashmiri chilli or a mild chilli powder
1 teaspoon sea salt
Directions
1
Trim and discard the woody tips of the King Oyster mushrooms (about 1-inch) and wipe the remaining with a cloth to remove any dirt. Lay the mushroom flat on a board and carefully drag fork prongs down the length of each mushroom to shred the "meat". Repeat with all mushrooms and set aside.
2
Heat the vegetable oil in a pan over low to medium heat and add the onion to sauté for 5 minutes. Add the spice blend - garam masala, turmeric, cumin, coriander, cardamom or all-spice (optional), chilli and salt - and stir though. Continue cooking for a minute.
3
Add the garlic and ginger and sauté for a minute or until fragrant before stirring in the shredded mushrooms and chickpeas. Stir the mushrooms and chickpeas to coat them in the onions and spice.
4
Add the tomato passata, tomato paste, coconut milk and stock and stir well. Increase the heat to high to bring the mixture up to a soft boil before reducing the heat to low again and cooking at a simmer for around 40 minutes or until the mixture has thickened.
5
Remove from the heat and stir through the baby spinach and vegan butter. Allow the curry to sit for 5 minutes for the spinach to wilt. Serve with a squeeze of lemon (optional), basmati rice and either papadums or naan bread.