500g small whole button mushrooms
1 large onion finely sliced
100g creamed coconut
1 pint warm water
2 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper to taste
50 ml soya cream (optional)
2 red chilies deseeded and finely sliced
1 green chilli deseeded and finely sliced
3 cloves garlic through a fine garlic press
Dissolve creamed coconut in the warm water, pour into a non-stick wok on a high heat. Chuck in cumin, corriander, garlic, chillis and onions. when it starts to boil turn heat down to medium and allow to simmer for 5 mins. add mushrooms and allow sauce to reduce down to your desired thickness. when happy with sauce add salt and pepper to taste and stir in soya cream if using.
This recipe is vegan, wheat, gluten, soya, and vegan sugar free.
Tastes even better reheated the next day!