White button quasi korma

This creamy veggie dish with a hint of chilli is sure to warm your belly on a rainy evening

Serves: 2

Ingredients:

50g butter

2 medium onions, peeled and sliced finely

3 cloves garlic, finely sliced

5ml (1 tsp) ground cumin

2.5ml ( tsp) ground turmeric

1 cinnamon stick

Seeds of 1 cardamom pod, crushed

650g button or larger white mushrooms

150ml water

15ml (1 tbsp) tomato purée (not concentrate)

150ml fresh cream

50g hazelnuts or almonds, coarsely ground

2.5ml ( tsp) chopped chilli or chilli oil to taste

30ml (2 tbsp) chopped fresh coriander leaves

Salt to taste

Method:

1) Melt butter in thick-bottomed pan. Add onions and cook on low heat till softish.

2) Add garlic and all spices, and fry until spices are browning, stirring often. Don't allow butter to brown too much.

3) Add mushrooms, allow to colour slightly, then stir in water and tomato purée and leave to simmer for 5 minutes.

4) Add the cream, nuts and chilli, and simmer until thickened but not porridgey. Add coriander and salt to taste.

5) Serve with steamed rice and wedges of lemon.