This curry is so flavoursome with the fresh tomatoes, chilli, paprika and coriander. There is also lots of broth for you to dunk flatbread into and slurp up! For such a simple dish it really packs a punch and is based on a Jamie Oliver recipe that I have veganised.
Ingredients, serves 4.
600 grams mushrooms, sliced
2 peppers, deseeded and cut into 2cm chunks
2 red onions, cut into 2cm chunks
2 fresh chillis, sliced
2 tablespoons of red wine vinegar
2 teaspoons ground coriander
2 teaspoons smoked paprika
600 grams cherry tomatoes, quartered
500 ml stock
1 tablespoon peanut butter
300 grams rice
Fresh coriander and flatbreads to serve
Prep all the vegetables including the chilli but leave the tomatoes for now.
Mix together the vinegar, 1 tablespoon of olive oil, ground coriander, paprika and a pinch of salt.
In your largest saucepan heat a tablespoon of olive oil. Add the prepared vegetables and stir through the herb and vinegar mixture. Leave on a medium/low heat for about 10 minutes, stirring occasionally.
Whilst this is cooking chop up the tomatoes. Add them to the pan after the vegetables have been cooking for 10 minutes. Stir through.
After another 5 minutes add the stock and peanut butter. Simmer for 10 minutes, turning the heat up if necessary.
Cook the rice as per instructions.
As this curry has lots of broth it is best served in bowls on top of rice. Top with a sprinkle of coriander and flatbread on the side. Enjoy steaming hot!