Easy mushroom and cabbage curry
This vegan, easy mushroom and cabbage curry is a quick but tasty meal that you can have ready to eat in less than 15 minutes. It’s a more than ample snack for two at any time of day (simply served on toast) or can be a side dish as part of an Indian or other Asian meal.
Ingredients
Method
- Clean and roughly chop the vegetables.
- Heat the oil in a wok (or similar large pan). Put in the onion and garlic then stir fry for a minute or two while adding the curry powder.
- Stir in the mushrooms, followed by the red pepper and cabbage. Continue to stir over a medium heat for another couple of minutes then gradually add the stock.
- Grind over the pepper, sprinkle the coriander and serve.