This saucy curry is both crunchy and delicately flavoured with fennel and mighty meaty with the mixed mushrooms, you can use closed cup mushrooms or large portobello mushrooms. I suggest using the dark mushrooms as they tend to be meatier although use what you have to hand. The dates in the recipe add a subtle sweetness lifting the spices.
Fennel is a favourite of mine, crunchy with a slightly sweet anise taste, it contains Anethole which has been found to have anti-fungal and anti-bacterial properties. Fennel is an excellent source of vitamin C and folate too and is full of fibre. I love to use it in salads however I think it works really well in this traditional meaty, saucy curry.
400g chopped mixed dark mushrooms
1 red onion finely chopped
2 cloves garlic finely chopped
1 tablespoon grated fresh turmeric root
1 thumb of ginger grated
1 medium red chilli deseeded and finely chopped
1 fennel bulb coarsley chopped in food processor
2 tablespoons fresh coriander chopped
300ml organic vegetable stock (use a good quality gluten free veg stock cube)
1 tablespoon coconut oil
Sweet Tomato Sauce:
1 tin chopped tomatoes
75g soaked dates chopped (soak dates in hot water 15 mins)
1 large bunch of fresh coriander chopped
2 tablespoons tomato puree
1/2 teaspoon smoked paprika
2 teaspoons cumin
2 teaspoons garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon organic rock salt
Heat coconut oil and cook onion, garlic, chilli and ginger until soft.
Add the spices, stir and cook for 2 minutes.
Meanwhile chop fennel in a food processor.
Add chopped fennel and mushrooms together with the stock and steam with lid on for approximately 5 minutes.
Meanwhile make the sweet tomato sauce; in a blender add the tomatoes, soaked dates, tomato puree and fresh coriander and blend till smooth. Add the sauce to the mushroom mix and simmer for 20 minutes until sauce has reduced.
Just before serving stir in remainder of the fresh coriander and serve with cooked mixed quinoa or brown rice.