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This traditional Indian dish was served in the court of the Mughal Emperors. This veg version rules.
*We used The Colonel’s Mild Curry Spice blend from Chiman’s. You can make your own curry powder by mixing 2 tbsp ground cumin, 2 tbsp ground coriander, 1 tbsp turmeric, ½ tsp ground ginger, ½ tsp mustard seeds (optional) and a good pinch of chilli powder (more or less, to taste).
This is a really easy and scrumptious meal that has become one of my go too evening meals. It's great with plain basmati rice and naan bread to soak up the sauce.
Had to use up my mushrooms and although I had eyed the recipe a few times I wasn't expecting much, it didn't seem too exciting - but it was really really yummy! A very pleasant surprise to not only use up the shrooms, but have a very satisfying, more-ish meal :) Will definitely think of this again when I have 'too many' mushrooms!