With great texture and bags of flavor, this meat-free curry makes a superb, comforting autumn dish.

Ingredients:

• 500 g mixed mushrooms (portobello, chestnut etc)
• 2 cloves of garlic
• 5 cm piece of ginger
• 1 onion
• ½–1 fresh red chilli
• 500 g ripe mixed-colour tomatoes
• groundnut oil
• 1 teaspoon turmeric
• 1 teaspoon fenugreek
• 1 heaped teaspoon black mustard seeds
• 1 heaped teaspoon medium curry powder
• 1 tablespoon mango chutney
• 1 x 400 ml tin of light coconut milk
• 30 g paneer
• 400 g brown basmati rice
• 2 limes
• 1 bunch of fresh coriander

Method: (9 Steps)

• Preheat the oven to 200°C/400°F/gas 6.
• Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden.
• Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
• Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.
• Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.
• Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
• Meanwhile, cook the rice according to the packet instructions.
• Taste and season as required, adding a little lime juice if needed.
• Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.