Mushroom Curry
Mains & Sides

Mushroom Curry

Posted

17 December 2016

comments
comments

Mention curry and you may immediately recall or even smell a whiff of your favourite curry! This medley of spices, aromas and hot-tasting flavours is an all-time favourite of many. You really can’t go wrong with serving this Asian star dish. Here we shine the spotlight on a vegan mushroom curry that will satisfy your taste buds and tummy. Feel free to adjust the spice-o-meter according to your preferred level of fiery-ness!

Ingredients

  • 1 cup button mushrooms
  • 1 bell pepper, cubed
  • 1 carrot, cubed
  • ½ onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ inch ginger
  • 1 cup water
  • Salt, pepper, curry, chilli padi (bird’s eye chilli), cumin as per taste
  • Coconut oil
  • ½ cup coconut milk

Method

  1. Slice the mushrooms, saute them in coconut oil and leave them aside.
  2. Then add a bit more coconut oil in the pan and stir fry the onion and garlic then add the cubed carrots and pepper.
  3. Add water and cook for 15 minutes.
  4. Remove from the heat and puree mixture with a hand blender or regular blender.
  5. Put the mixture back on the stove, add coconut milk and mushrooms and let it simmer for 1-2 minutes.
  6. Serve with your favourite rice, quinoa or other grains of your choice.
 


TAGGED
0 Shares
YOU MIGHT BE INTERESTED IN..