The title is a bit of a lie here. It's not 100% wild mushrooms. When I went to the supermarket I found that, unsurprisingly, the price for wild mushrooms was, well, wild.

So I decided to use 1 pack of wild and make the rest up with chestnut. It still gives a good variation of textures and keeps the price down a bit.

However if you want you can just go 400g wild. Up to you.

One good thing though is that this has encouraged me to start foraging. So later on this year I will be mushroom hunting. There's a great place for giant puffballs not far from me and I hadn't realised they were edible, until now.

Anyway - this is a lovely curry. Not hot just very tasty. Serve with naan and rice (Aldo do a lovely Lime & Coriander Basmati). 

Trust me on the onion cooking time here. Low and slow for the onions.

Prep Time 20 mins

Cook Time 40 mins

Serves 4

Special Equipment - None

Ingredients:

4 tbsp veg oil 

1 cinnamon stick 

3 cardamom pods, crushed 

1 medium red onion, finely diced 

6 large garlic cloves, grated or crushed 

A thumb-sized piece of ginger, grated 

2 green chillies, thinly sliced 

150g mixed wild mushrooms, roughly sliced 

250g chestnut mushrooms, roughly sliced

1 tbsp tomato purée 

1 tsp sugar 

2 medium tomatoes, finely diced 

1 tsp ground cumin 

1 tsp ground coriander 

½ tsp ground turmeric 

1 tbsp coconut oil 

550g spinach, finely shredded 

8 tbsp plain unsweetened soya yoghurt (I use Aldi's) 

1 tsp garam masala 

Juice of ½ lemon 

Salt

Instructions:

Heat the oil in a large saucepan on a medium heat and add the cinnamon stick and the cardamom pods. Fry until golden and aromatic. 

Add the onion and 1 teaspoon of salt and turn the heat down low to cook the onion really slowly. 

When the onion begins to soften – after about 5 minutes – add the garlic, ginger and chillies, and cook until the onion is completely soft and caramelised (10–15 minutes in total). 

Turn up the heat and add the mushrooms, along with a pinch of salt.

Fry until they begin to soften, then add the tomato purée and sugar. 

Fry for a few minutes, then add the fresh tomatoes, followed by the ground spices(apart from the garam masala). 

Cook until the tomatoes begin to break down, then add the coconut oil and spinach. 

Cover the pan with a lid and cook for 5 minutes until the spinach has completely wilted down. 

Finish by stirring through the yoghurt, garam masala and lemon juice. 

Taste for seasoning.