Mushroom Curry with Rice Gi Jane |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A tasty vegetarian curry Ingredients:
12 oz (brown or chestnut) mushrooms, sliced |
2 tsps olive oil |
1 onion, finely chopped |
1 clove garlic, crushed |
1/2 oz ginger, finely chopped |
1 teaspoon cumin seeds |
400 g chopped tomatoes |
1 tsp chili powder |
1 tsp ground coriander |
1 tsp turmeric |
1/2 tsp salt |
4 tablespoons coriander, chopped |
2 tablespoons yoghurt |
1 oz almonds, sliced & toasted |
1/2 teaspoon garam masala |
4 oz basmati rice (uncooked weight) |
Directions:
1. Heat the olive oil in a saute pan and add the onions, garlic and ginger. Cook until softened and golden
2. Add the cumin seeds and stir fry until they smell toasted
3. Add the sliced mushrooms and stir fry for a few more minutes
4. Add the chopped tomatoes, spices and seasoning. Stir to combine then put on the lid and cook for about 7 minutes
5. Take the pan off the heat, allow to sit for 1 minute, and stir in some garam masala, plain yoghurt and freshly chopped coriander. (Don't cook any further or the yoghurt will go thin)
6. Serve immediately with cooked basmati rice and sprinkle on some more coriander and sliced almonds to finish.
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