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Make dinner fun and vibrant with our delicious collection of great-tasting dishes, ready to eat in no time at all!

Mushroom Curry

By Lily Simpson, from Detox Kitchen Vegetables Serves 2 | Prep 5 mins | Cook 25 mins


• rapeseed oil, for frying

• 1 onion, diced

• 1 garlic clove, finely chopped

• 1 tbsp grated fresh root ginger

• 250g (9oz) chestnut mushrooms, larger ones cut in half

• 1 tbsp curry powder

• 4 cardamom pods

• 2 cloves

• 4 large tomatoes, roughly chopped

• 1 red pepper, seeded and sliced

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Find the complete article and many more in this issue of Simply Vegan - June 2018
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