Mighty Mushroom Curry Red Lentils, Brown Rice and Poppadoms

Cook the rice and lentils in a pan of boiling salted water according to the packet instructions (they should cook in about the same time, but there are variants, so check and adjust accordingly). Pour the whole milk (it’s important that you use whole here) into a heatproof bowl with a pinch of sea salt and the lemon juice and place over the pan of rice to heat and split the milk into lumps of curds, which is pretty cool – just don’t be tempted to stir it.

Peel the garlic and ginger, then finely slice with the chilli and put it all into a large casserole pan on a medium heat with the curry leaves, mustard seeds and 1 tablespoon of oil. Cook and toss for 2 minutes, until lightly golden, then stir in the curry powder. Peel and finely slice the onion and stir into the pan. Halve or quarter the mushrooms, leaving any little ones whole so you get a mix of sizes, then add to the pan with a pinch of sea salt and black pepper and a splash of water. Cook for 10 minutes, or until softened, tossing regularly.Turn up the heat and cook for 5 more minutes, or until lightly golden.

When the milk has split into curds and whey, gently pour it all in and around the mushroom pan. Slice the tomatoes and poke them into the pan, then simmer for another 5 to 10 minutes without stirring but just giving the odd shake, until the liquid has reduced down and the flavour is intense – the curds will break down slightly and become part of the sauce. One-by-one, puff up your dry poppadoms in the microwave for around 30 seconds each and serve with the mushroom curry, rice and lentils.

Everyday Super Food by Jamie Oliver is published by Penguin Random House

ⓒ Jamie Oliver Enterprises Limited (2015 Everyday Super Food) Photographer: Jamie Oliver