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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 3 people
Cuisine: ASIA
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Tbsp oil
  • 1 medium red onion
  • 4 cloves garlic
  • 1 or 2 tsp medium curry powder to taste
  • 250 g Mushrooms
  • 1 red pepper capsicum
  • ½ small cabbage
  • 100 ml mushroom stock or other vegetable
  • Freshly ground pepper
  • Fresh coriander to garnish

Method
 

  1. Clean and roughly chop the vegetables.
  2. 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.
  3. 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.
  4. Grind over the pepper, sprinkle the coriander and serve.