Mushroom Curry

  • ¾ lb mushrooms
  • 2 tsp ground turmeric
  • 7 tbsp vegetable oil
  • 1tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp salt
  • 2 tsp ground cumin
  • 1 cup soya milk + extra as req.
  • 1 tsp garlic powder
  • 14 oz tin tomatoes
  • 4 tsp ground coriander
  • 1 tsp sugar
  1. Clean and slice the mushrooms and fry in 1 tbsp oil until tender. Set aside.
  2. Heat remaining oil on a low heat. Mix the spices  and salt with  a little milk to form a paste. Fry this paste gently in the oil for a few minutes, stirring once or twice. Remove from the heat and cool slightly.
  3. Liquidise the tomatoes and stir into fried paste. Return to the heat and add sugar and milk. Stir continuously. If the sauce is too thick add a little more milk.
  4. Add the pre-cooked mushrooms and heat through, adding more milk if necessary.