Prep 20 mins
Cook 30 mins
This recipe was posted in response to a request for a vegetarian curry with mushrooms. This comes from the original Moosewood Restaurant Cookbook.
- 2 tablespoons butter
- 2 cups chopped onions
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon powdered ginger
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon cloves or 1⁄2 teaspoon allspice
- 1 1⁄2 teaspoons salt (or to taste)
- 1 cup chopped celery
- 1 1⁄2 lbs mushrooms, coarsely chopped
- 1 (14 1/2 ounce) can diced tomatoes, drained, juice reserved
- 2 medium green apples, cored and chopped
- 1⁄2 cup shredded unsweetened coconut
- 1 teaspoon honey, to taste
- fresh lemon juice, to taste
- cayenne pepper, to taste
- basmati rice, for serving
- Melt butter in large skillet.
- Add onions and garlic and saute over medium heat.
- After onions begin to soften, add spices and salt.
- Saute another 5-8 minutes until onions are completely softened.
- Add celery and mushrooms.
- Mix well, cover and simmer for another 10 minutes, stirring occasionally.
- You can add up to 1/2 cup of water or reserved tomato juice to prevent sticking.
- When celery is tender, add tomatoes, apples, coconut, honey and lemon.
- cover and continue to cook until vegetable are tender, but not overly soft.
- Additional water may be added if pan gets too dry.
- Add cayenne to taste, remove from heat.
- Let curry stand, covered for another 10 minutes.
- Serve over rice.
We made this last night for dinner and followed the recipe exactly. Liked the dish, but did not love it. We served over jasmine rice.
This was a nice, easy to follow recipe. I followed it exactly, using sliced baby bella mushrooms and one green apple, as per another reviewer. We love mushrooms, so this was good, but not so good that I'd make it again.
This was wonderful. Truly wonderful! This was a rare instance of my following a recipe without tweaking it, and I'm glad I did -- I couldn't have improved on it. I think it was all the better for using Penzey's spices; I used the China Cassia cinnamon and the brown mustard seeds. Used crimini mushrooms. I never had any trouble with the pan going dry, so I didn't have to add any extra liquid. We had it over whole wheat couscous, with a salmon fillet on the side -- a wonderful meal. It makes me laugh that I have this cookbook, but never noticed (or tried) this recipe ... Thanks so much for posting this!