Curry Mushrooms
This sounds really good, feel free to use canned or fresh button mushrooms. On my to make and taste list.
Ingredients
- 2 tablespoons cooking oil
- 1 medium onion, thinly sliced
- 1 sprig curry leaves, or zest of 1 lime
- 2 cloves garlic, thinly sliced
- 2 cardamom pods, or 1/8 teaspoon ground cardamom
- 240 grams fresh button mushrooms, (8 oz) or 1 can whole, drained, which will equal 8 oz
- ¼ teaspoon ground turmeric
- ½ teaspoon curry powder, this would be the yellow powder
- ½ teaspoon chili powder, if using Thai chili powder, reduce to ¼ teaspoon
- 1 small tomato, sliced
- 1 tablespoon tomato sauce
- ½ cup coconut milk
- salt, as desired, to taste
Instructions
- To prep the mushrooms, just give them a quick rinse and simply slice each in half. To prep canned mushrooms, just drain and rinse, then slice each in half.
- Gather up the remaining ingredients to get them ready.
- Heat the oil in a non stick pan, when hot, add the onion, curry leaves, garlic and cardamom. Stir often and cook until the onion is browning on the edges.
- Add the mushrooms and cook, stirring often until they are just starting to brown, about 3-5 minutes depending on using fresh or canned, canned will brown sooner than fresh.
- Sprinkle in the turmeric, curry powder, and chili powder and let the mushrooms cook for a few more minutes.
- Add the tomato sauce and stir in, taste and season with salt as desired. Cook for just a few minutes until the mushrooms are nicely browned.
- Add the coconut milk and reduce heat to a low simmer and cook until you have a thicken the curry sauce to your liking.
- Serve over toast or with rice.
Notes
Low cost per serving.
Variant: 1. Top each serving with a crispy fried egg. 2. Use Straw mushrooms in place button mushrooms, fresh or canned.
