Mushroom Curry

Name: Mushroom Curry
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
Yield: 2-4 serving(s)
Ingredients: 300 g button mushrooms, sliced; 3 tomatoes, chopped into small dice; 1 inch cinnamon stick; 4 cloves; 1 dried red chili; 4 green cardamom pods; 1 onion, chopped; 1 garlic clove, chopped; 4 tablespoons oil; 1 teaspoon cumin seed; 1/2 teaspoon turmeric powder; 6 curry leaves; 1/2 teaspoon chili powder; 1 teaspoon coriander powder; 2 fresh green chilies, seeded and chopped; 2 tablespoons fresh coriander leaves

(2)

Recipe by Brian Holley

This Indian recipe is unusual as mushrooms are not common in India. The finished dish can be eaten as a side dish or stirred through rice to make an altogether different dish !!!!! I often eat this as a cold rice dish on picnics or with a B.B.Q.

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READY IN: 27mins

SERVES: 2-4

UNITS: US

INGREDIENTS

Nutrition

300

g button mushrooms, sliced
3

tomatoes, chopped into small dice
1

inch cinnamon stick
4

cloves
1

dried red chili
4

green cardamom pods
1

onion, chopped
1

garlic clove, chopped
4

tablespoons oil
1

teaspoon cumin seed
¹⁄₂

teaspoon turmeric powder
6

curry leaves
¹⁄₂

teaspoon chili powder
1

teaspoon coriander powder
2

fresh green chilies, seeded and chopped
2

tablespoons fresh coriander leaves

DIRECTIONS

Grind together the cinamon stick, cloves, dried chilli and the cardamoms to make a powder. OR use 1 heaped tsp garam masala powder.
Heat the oil in a pot and when hot add the cumin seeds, when they start to splutter add the onion and garlic, reduce the heat to medium and cook till the onion is soft.
Add the tumeric, curry leaves and tomatoes to the pan, cook till the tomatoes are soft and will mash down to form the base of the sauce.
Add the gound spices (garam masala) and the coriander and chilli powder.
Cook stirring for 30 sec.
Add the mushrooms, stir again, cover the pot and cook for approximately 10 minutes.
Stir in the coriander leaves, and, serve.

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