Mushroom Curry

This is an Indian dish called Dhingi Kari. It can be served with rice and a coconut raita (found elsewhere on this site).

A nice reminder that simple things can taste surprisingly good.

Mushroom Curry

Ingredients:

2 Tbsp nuttlex (or margarine - non-vegans can use butter or ghee)
500g field mushrooms
2 leeks or 14 spring onions
2 crushed cloves of garlic
1/2 tsp grated fresh ginger
6 curry leaves
2 tsp curry powder
salt to taste
1/2 tsp garam masala
1/2 cup coconut milk (or 1/2 cup water and 125g coconut cream)
2 tsp lemon juice

Method:

1. Cut the mushrooms into slices

2. Finely slice leeks or onions

3. Heat nuttlex/marg/butter and fry garlic, ginger, curry leaves and leeks (or onions) until soft but not brown.

4. Add curry powder, salt and mushrooms; stir over a low heat until mushrooms are soft.

5. Cover and cook on a low heat for 8-10 minutes.

6. Sprinkle with garam masala, add coconut milk and cook uncovered, stirring constantly until heated through.

7. Remove from heat and stir in lemon juice.

Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006

Serves: 6-8

Rating: 4.5/5