Spiced Mushroom and Coconut Stew
with cheese crostini
This is a fragrant dish that's packed with veg and flavoured with spices, herbs, and creamy coconut milk. The accompanying Greek style cheese crostini adds plenty of crunch for a meal that's got a little bit of everything!
Tags:
Quick
•Veggie
•Eat Me First
Allergens:
Wheat
•Barley
•Milk
•Celery
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Mushrooms
2 unit(s)
Baguette
(Contains Wheat, Barley May be present Soya, Milk)
1 unit(s)
Onion
2 unit(s)
Garlic
1 pack(s)
Coconut Milk
5 grams
Parsley
100 grams
Greek Style Cheese
(Contains Milk)
1 sachet(s)
BBQ Rub
1 sachet(s)
Hello Muscat
(Contains Celery)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Flour
to taste
Water
Nutrition Values
Energy (kJ)2896 kJ
Energy (kcal)692 kcal
Fat31.5 g
of which saturates24 g
Carbohydrate79.3 g
of which sugars11.4 g
Dietary Fiber3.1 g
Protein26.3 g
Cholesterol0 mg
Salt3.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Roughly chop the mushrooms.
- Halve and peel the onion. Cut each half into 3 wedges.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
2
- Place a pot over high heat with a drizzle of oil.
- Fry the onion, garlic and mushrooms until softened, stirring occasionally, 4-5 mins.
- Lower heat to medium-high. Add the BBQ rub and 1 tbsp flour (double for 4p). Fry for 1 min.
- Shake the coconut milk and reserve 1 tbsp (double for 4p). Add remaining coconut milk, muscat, half the chopped parsley and 250ml water (double for 4p) to the pot.
- Bring to a boil, then cover and simmer for 8-10 mins.
3
- Meanwhile, cut the baguettes widthways at an angle into 2cm slices.
- Lay the slices on a baking tray. Bake until golden brown, 8-10 mins.
- While the crostini are crisping, use a fork to mash together the Greek style cheese and reserved coconut milk. You want to make a sort of paste!
- Once the crostinis are crispy, spread the cheese mixture on top of each slice.
- Garnish with a crack of black pepper.
4
- Season the stew to taste with salt and pepper.
- Divide between bowls.
- Garnish with a sprinkling of remaining parsley.
- Serve the Greek style cheese crostini alongside.
