Oven Baked Slow-Braised Pulled Shiitake Mushroom Rogan Josh

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Heat a large, hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Peel and chop your brown onion[s] into wedges

Chop your tomato[es] into wedges

Add the tomato and onion wedges to the dish with your pulled shiitake mushrooms

Crush your garlic open by squashing them with the side of a knife and remove the skins

Crush your cardamom pods open by squashing them with the side of a knife

Add the crushed garlic and cardamom pods to the dish with your ground turmeric, ground coriander, curry powder and chilli flakes (can't handle the heat? Go easy!)

Sprinkle in your vegetable stock mix and add your chopped tomatoes, a pinch of sugar and 350ml [450ml] [590ml] boiled water

Bring to the boil over a high heat

Once boiling, put the dish in the oven, uncovered, for 30-35 min or until the the sauce has thickened and everything's cooked through – this is your one pot slow-braised mushroom rogan josh

Combine your mayo and mint sauce in a bowl – this is your minty mayo

Once the curry is almost done, add your naan[s] to a baking tray (or two!) and put the tray[s] in the oven for 3-4 min or until warmed through