Mushroom curry recipe
Mushroom Curry recipe
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Ingredients
| 2 tbsp | vegetable ghee |
| 3 clove(s) | garlic, crushed |
| 2 ½ | cm piece fresh root ginger, finely chopped/grated |
| 6 | spring onions, sliced |
| 1 tbsp | medium curry powder |
| ½ tsp | black mustard seeds |
| 300 g | button mushrooms, halved |
| 300 g | flat mushrooms, thickly sliced |
| 1 tsp | salt |
| 1 tsp | garam masala |
| 150 ml | coconut milk |
| 2 tsp | lemon juice |
| 1 tbsp | fresh coriander, for garnish |
Instructions
Heat ghee in a large heavy-based saucepan, add garlic, ginger and spring onions and fry over a low heat for about 3 mins until softened.
Stir in curry powder and mustard seeds and cook for 1 minute.
Add mushrooms and salt, stir well and cook for 5 minutes, stirring occasionally.
Add garam masala and coconut milk and cook for 5 minutes until sauce has thickened.
Stir in lemon juice, taste and adjust seasoning if necessary.
Garnish with fresh coriander and serve as required.
Note:
This curry is best served fresh and with a potato dish, such as fried chilli potatoes, bombay aloo or very thinly sliced fried potato.
Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Mushroom curry recipe
Recipe type: xarchivex
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