Mushroom bhaji recipe
 Bhaji means ‘fried vegetables’ in Hindi – it doesn’t have to be a crispy onion snack – and this mushroom bhaji is a quick, easy and colourful vegan curry dish for a midweek meal or Friday night treat. Serve with freshly cooked basmati rice or flatbreads and lime wedges. Each serving provides 291 kcal, 12g protein, 24g carbohydrates (of which 12g sugars), 15g fat (of which 8g saturates), 8.5g fibre and 0.6g salt. 1 tbsp vegetable oil1 large onion, sliced2 tsp finely grated garlic 2 tsp finely grated ginger1–2 red chillies (depending on how spicy you like it), finely chopped, plus extra to garnish1 tsp nigella seeds1 tsp cumin seeds1 tsp ground fenugreek3 tsp medium curry powder300g/10½oz large chestnut mushrooms, halved 300g/10½oz shiitake mushrooms, trimmed400g tin chopped tomatoes1 tbsp caster, palm or coconut sugar 200ml/7fl oz coconut milk400g tin chickpeas, drained 50g/1¾oz curly kale or spring greens, thinly slicedsmall handful fresh coriander (leaves and stalks), finely choppedsalt and freshly ground black pepper 1 tbsp vegetable oil 1 large onion, sliced 2 tsp finely grated garlic 2 tsp finely grated ginger 1–2 red chillies (depending on how spicy you like it), finely chopped, plus extra to garnish 1 tsp nigella seeds 1 tsp cumin seeds 1 tsp ground fenugreek 3 tsp medium curry powder 300g/10½oz large chestnut mushrooms, halved 300g/10½oz shiitake mushrooms, trimmed 400g tin chopped tomatoes 1 tbsp caster, palm or coconut sugar 200ml/7fl oz coconut milk 400g tin chickpeas, drained 50g/1¾oz curly kale or spring greens, thinly sliced small handful fresh coriander (leaves and stalks), finely chopped salt and freshly ground black pepper Method Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened.Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic.Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper.Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes. Stir in the kale and cook for 3–4 minutes, until wilted. Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic. Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic. Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper. Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper. Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes. Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes. Stir in the kale and cook for 3–4 minutes, until wilted. Stir in the kale and cook for 3–4 minutes, until wilted. Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over. Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over.