Ingredients

· Vegetable oil

· 1 tablespoon ground cumin

· 1 tablespoon ground coriander

· 2 teaspoons smoked paprika

· 1 teaspoon chilli powder

· 500 g mushrooms (a mix of portobello, chestnut and button)

· 3-4 garlic cloves

· 400 g chopped tomatoes

· 400 g kidney beans

· 4 tablespoons soured cream

· ½ lime, zested and juiced

· Rice to serve

Method

Heat two teaspoons vegetable oil in a pan and add the spices. Fry for one minute and then add the mushrooms and fry for two minutes. Add the sliced garlic and fry for another minute. Tip in the chopped tomatoes, half a tin of water and the kidney beans. Season and bring to a boil. Lower the heat and simmer for 20 minutes until thickened. In a bowl, mix the soured cream, lime zest and juice with one tablespoon of water. Serve the mushroom chilli with basmati rice, and a drizzle of the soured cream.