Slow roast the garlic in this dish with cardamom to make it smoky and caramelised, and enjoy with rice or naan
Prep:10 mins
Serves 2 as a main, or 4 as a side
1 large garlic bulb2 black cardamom pods5 tbsp olive oil400g exotic mushroom mix, larger mushrooms torn1 small onion, roughly chopped1 tsp cumin seeds1 tsp finely grated or chopped ginger1 green chilli, sliced (optional)2 tbsp tomato purée1 tsp turmeric1 tsp ground coriander1-2 tsp Kashmiri chilli powder½ lemon, juiced30g coriander, roughly choppedcooked rice or naan, to serve
STEP 1Heat the oven to 180C/160C fan/gas 4. Slice the garlic bulb in half horizontally through its centre and put on a sheet of foil. Put 1 cardamom pod on top of each half and drizzle with 3 tbsp olive oil. Wrap in the foil and bake in the oven for 35-40 mins, or in an air-fryer for 20-25 mins, until it’s soft, jammy and just starting to caramelise on top.STEP 2Heat 1 tbsp oil in a large frying pan over a medium-high heat, add the mushrooms and fry until slightly browned, this will take 3-4 mins. Remove from the pan and set aside.STEP 3Add the onion to the same pan with a tablespoon more oil and a pinch of salt and cook over a medium heat until soft and just starting to brown, add the cardamom pods (from the garlic) and cumin seeds, mix well and add the ginger and green chilli, if using. Stir for 30 seconds.STEP 4Squeeze the garlic cloves from the bulb into the pan. Smash them slightly with the back of a spoon.STEP 5Next, add the tomato purée, ground spices and salt to taste and cook for a few minutes over a medium heat. Add a splash of water if needed to stop it sticking.STEP 6Finally, stir in the lemon juice, chopped coriander and cooked mushrooms. Serve straightaway with rice or naan, if you like.
