Rapeseed oil for frying
1 onion, diced
1 garlic clove, finely chopped
1 tbsp of grated fresh root ginger
250g of chestnut mushrooms, larger ones cut in half
1 tbsp of curry powder
4 cardamom pods
4 large tomatoes, roughly chopped
1 red pepper, seeded and sliced
200ml of coconut milk
Juice of 1 lime
250g of brown rice
Flaked sea salt and cracked black pepper
Heat a little oil in a sauté pan or saucepan over a medium heat and cook the onion, garlic and ginger until the onion has softened.
Heat a little oil in a frying pan and fry the mushrooms until slightly browned. Stir the mushrooms into the onion mixture along with the curry powder, cardamom pods and cloves. Cook gently for one minute.
Add the chopped tomatoes and red pepper and bring to a simmer. Cook for ten minutes. Stir in the coconut milk and lime juice, and season with salt and pepper to taste. Simmer gently for a further five minutes to heat through.
While the curry is cooking, put the rice in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then simmer for 20-25 minutes until the rice is tender and fluffy. Drain.
Remove the cloves and cardamom from the curry. Leave to stand for ten minutes before serving with the brown rice.
Recipe from Detox Kitchen Vegetables by Lily Simpson, photography by Issy Croker (Bloomsbury, £26)
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