A hearty East African stew made with portobello mushrooms and mixed vegetables in a spiced tomato-based sauce.
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Prep Time 10 minutesmins
Cook Time 50 minutesmins
Course Main
Cuisine Kenyan
Servings 4
Ingredients
4tablespoonsolive oil
500gportobello mushrooms
2medium onionsdiced
6clovesgarlicminced
20ggingerminced
1teaspoonsalt
½teaspooncracked black pepper
1teaspoonsmoked paprika
2teaspoonssweet paprika
2teaspooncurry powder
1teaspoonground coriander
3tablespoonstomato purée
1red bell pepperdiced
2medium carrotsdiced
400gtin chopped tomatoes
Corianderchopped
Instructions
Clean and slice the mushrooms into chunks.
Heat 4 tablespoons of olive oil in a pan over medium-high heat. Once hot add the mushrooms and stir to coat the mushrooms in the oil. Let the mushrooms cook, stirring occasionally until all the liquid has been released. This will take 10 to 15 minutes.
Optional step: to remove more liquid from the mushrooms and to give them a meatier texture they can be pressed using a flat bottomed potato masher.
Once all the liquid from the mushrooms has cooked off add the onions and cook until they are translucent and soft. Around 6 minutes.
Add the garlic and ginger and continue to cook for a minute.
Next, add the spices and cook for a further minute. Salt, pepper, smoked paprika, sweet paprika, curry powder and ground coriander.
Add the tomato purée, stir to combine and cook for a minute.
Add the pepper and carrots and stir to combine everything then add the tin of chopped tomatoes along with a tin full of water.
Reduce the heat to medium and simmer the stew until the carrots are soft. Around 30 minutes. Check for seasoning then turn off the heat.
Serve with rice or irio and sprinkle over the chopped coriander.