This recipe is a firm favourite, reminiscent of the chicken curry my Dad used to dish up when I was a child; sometimes from scratch, sometimes from a jar in the supermarket, and sometimes from the local takeaway – but always, somehow, tasting exactly the same. I wanted to make a vegan version that would be just as rich, flavourful and comfortingly satisfying, and this is it. Eat atop piles of rice, or hot fat chips, as you please. Meatier mushrooms work best here, and leave them whole; keep your eyes peeled for shiitakes, oysters or baby portobellos, but in the absence of any of these, standard farmhouse mushrooms work just fine.
© Jack Monroe, 2019. Images:© Patriciat Niven, 2019.