Recipe: Yummy Mushroom Curry

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Mushroom Curry.

Mushroom Curry You can cook Mushroom Curry using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mushroom Curry

  1. Prepare 2 tbs of olive oil.
  2. You need 500 g of mixed mushrooms (we used portobello, Swiss brown and button) – roughly chopped.
  3. It’s 2 of garlic cloves – thinly sliced.
  4. You need 5 cm of piece ginger – shredded.
  5. You need 1 of white onion – thinly sliced.
  6. Prepare 1 of long red chilli – thinly sliced.
  7. Prepare 1 tsp of ground turmeric.
  8. You need 1 tsp of ground fenugreek seeds.
  9. You need 1 tsp of black mustard seeds.
  10. It’s 1 1/2 tsp of mild curry powder.
  11. Prepare 500 g of ripe tomatoes – roughly chopped, or 400g can chopped tomatoes.
  12. You need 1 tbs of mango chutney.
  13. You need 400 ml of can coconut milk.
  14. Prepare 200 g of paneer – chopped.
  15. It’s of cooked brown basmati rice, coriander leaves and lime wedges – to serve.

Mushroom Curry instructions

  1. Preheat the oven to 200°C..
  2. Heat half the oil in a large flameproof casserole over medium heat. Add mushroom and cook for 5-8 minutes or until softened and golden. Add remaining 1 tbs oil, then garlic, ginger, onion, chilli and spices. Cook for a further 2 minutes, stirring continuously, or until the spices are toasted and fragrant, and the onion has softened. Add the tomato, mango chutney and coconut milk, and stir to combine. Season. Bring to a simmer, then scatter over paneer..
  3. Transfer to the oven and cook for 30 minutes or until the paneer is a golden colour and the curry has thickened slightly..
  4. Serve the curry with rice, coriander leaves and lime wedges..

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