Ingredients

1 tbsp coconut oil
1 onion, diced
1 clove garlic, crushed
a yellow pepper, diced
400g mushrooms, sliced (*I used 1/2 white & 1/2 Chestnut)
1 tsp dried coriander
1 tsp mixed spice
400ml tin of coconut milk (*I drained the fluid and used approx. 300ml of solid)

Notes

This is lovely with a mix of white and brown mushrooms too. Serve with boiled rice, salad tossed in vinaigrette and garlic bread (made with vegan marg or olive oil). Yum!

Method

Gently fry the onion, garlic and yellow pepper in the olive oil for a couple of mins until starting to soften.

Add the mushrooms, turn the heat up and cook until starting to brown.

Add the rest of the ingredients, stir well, season to taste and reduce the heat so that it bubbles gently for 15 to 30 mins, stirring occasionally. (The sauce should reduce and thicken to a lovely creamy consistency.)

That's it!