Warming Mushroom and Lentil Curry

I was very kindly sent some Yondu vegetable umami seasoning and I was really impressed with the deep umami flavour it gives. I decided to create this warming and nutritious vegan mushroom and lentil curry. It’s full of goodness, lots of veggies and plenty of flavour.  Comforting, completely plant based and £1.42 per portion - perfect for brightening up a very chilly January.

(Serves 4 £1.42 per portion)

1. Chop 500g chestnut mushrooms into halves or quarters and fry over a high heat in a little oil until caramelised. Set aside.
2. In the same pan, fry one finely chopped onion and a roughly chopped red pepper until softened then add 2 crushed garlic cloves, 1 finely chopped red chilli and 1 tbsp finely grated ginger. Next add 1 tbsp curry powder, 1 tsp ground cumin, ground coriander, cumin seeds and turmeric and 1/2 tsp of nigella seeds, fennel seeds, black mustard seeds and yellow mustard seeds. Fry for a couple of minutes until the spices smell fragrant.
3. Add 3 large ripe chopped tomatoes with the seeds and core removed and stir. Return the mushrooms to the pan and add 50g red lentils.
4. Then add 1 tbsp of Yondu and 200ml boiling water. Simmer for 20 mins, topping up the water if necessary until the lentils are cooked through.
Add the juice of half a lemon and 1 heaped tsp of mango chutney. Taste and season if necessary before adding a handful of chopped coriander.
5. Serve with brown rice in bowls and top with vegan yoghurt and more mango chutney. Sprinkle over more chopped red chilli and coriander if you like.