Mushroom and Pepper Curry

A delicious curry, with a flavour you may not have tasted before. Made with one green bell pepper, deseeded and cut into strips, one Spanish onion, diced, and some large white mushrooms, also diced. Plus half a teaspoonful of mustard seeds, half a teaspoonful of cumin powder, chilli powder, and dried coriander. I used a 400g tin of chopped tomatoes also.

The onion was added to a saute pan containing a drizzle of groundnut oil (sunflower is fine as an alternative). Then I added the mustard seeds. Cook for five to ten minutes at a medium heat, until the onion begins to brown, and the mustard seeds burst.

After that I added the pepper and mushrooms. Stir fried for another five to ten minutes.

The dish was now ready for the chopped tomatoes (I added some boiling water also). The cumin and chilli powders were added, along with the dried coriander, and stirred together thoroughly.

Turn down the heat and allow the dish to simmer under glass for between fifteen and thirty minutes.

Serve with rice, or as in this case, with a toasted garlic and coriander naan bread, along with some plain Greek yoghurt.