Portobello Mushroom Rogan Josh

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

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-low heat

Once hot, add the chopped onion with a pinch of salt and sugar and cook for 8-10 min or until softened

Boil half a kettle

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Slice your portobello mushroom[s]

Cut your baby button mushrooms in half

Cut your tomato[es] into wedges

Once the onion has softened, add the chopped chilli (can't handle the heat? Go easy!), ground coriander, ground turmeric and ground cumin to the pan

Increase the heat to medium and cook for 2-3 min or until fragrant

Meanwhile, dissolve your vegetable stock mix and mango chutney in 100ml [150ml] [200ml] boiled water – this is your mango stock

Once fragrant, add your tomato paste and the tomato wedges to the pan and cook for 1 min

Add the baby button mushrooms and mix until fully coated in the spices

Once coated, add the mango stock and cook, covered, for 15-20 min or until the sauce has thickened – this is your mushroom rogan josh

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

While the rice is cooking, add the sliced portobello mushrooms to a tray and put it in the oven for 10-12 min or until golden

Chop your coriander finely, including the stalks

Once cooked, fluff the rice with a fork and stir through the chopped coriander – this is your coriander rice