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Mushroom Curry PDF Print E-mail
Ingredients (use vegan versions):
  • 225g/ 80z leeks, finely sliced
  • 1/2 tsp grated ginger
  • 2 tsps curry powder
  • 1 tsp garam masala
  • 2 Tbsp oil
  • 450g/ 1lb mushrooms, cut into quarters
  • 100g/ 40z creamed coconut, grated
  • 1 Tbsp lemon juice
Directions:

An ideal snack or supper dish.

1. Fry the leeks, garlic, ginger and spices in the oil until soft.

2. Add the mushrooms and cook over a low heat until soft.

3. Add the grated coconut and and cook gently until the coconut has completely dissolved, adding a little water if the mixture appears too dry.

4. Stir in the lemon juice and sufficient salt to taste.

5. Serve on a bed of rice.

Serving Idea: Serve with a tomato and onion salad.

Time: Preparation takes 15 minutes, cooking about 20 minutes.

Serves: Four

Preparation time: 15 minutes


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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