Ingredients with Measurements:
- 1 lb. mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ginger, grated
- 1 tbsp. vegetable oil
- 1 tbsp. curry powder
- 1 tsp. cumin
- 1 tsp. coriander
- 1/2 tsp. turmeric
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion and sauté for 2-3 minutes until softened.
3. Add the garlic and ginger and sauté for another minute.
4. Add the mushrooms and sauté for 5-7 minutes until they release their moisture and start to brown.
5. Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper. Stir well to coat the mushrooms and onions with the spices.
6. Add the diced tomatoes and coconut milk. Stir well to combine.
7. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes until the sauce thickens and the mushrooms are tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve hot over steamed rice or with naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as button, cremini, or shiitake.
- You can use fresh or canned diced tomatoes.
- You can use light coconut milk instead of regular coconut milk to reduce the fat content.
Variations:
- You can add other vegetables to the curry, such as bell peppers, carrots, or potatoes.
- You can add protein to the curry, such as tofu, chickpeas, or shrimp.
- You can adjust the spiciness of the curry by adding more or less cayenne pepper.
Tips and Tricks:
- Make sure to slice the mushrooms evenly so they cook evenly.
- Don't overcrowd the skillet or wok, as this can cause the mushrooms to steam instead of brown.
- Use a wooden spoon or spatula to stir the curry, as metal utensils can damage the non-stick surface of the skillet or wok.
Storage Instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation Ideas:
- Serve the curry in a large bowl or on individual plates.
- Garnish with fresh cilantro and serve with steamed rice or naan bread.
Garnishes:
- Fresh cilantro
- Sliced green onions
- Chopped peanuts
Pairings:
- Steamed rice
- Naan bread
- Roasted vegetables
Suggested Side Dishes:
- Cucumber salad
- Raita (yogurt sauce)
- Mango chutney
Troubleshooting Advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food Safety Advice:
- Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
- Store leftover curry in the refrigerator and consume within 3 days.
Food History:
- Curry is a popular dish in many cultures, including Indian, Thai, and Malaysian cuisine.
- Mushrooms are a versatile ingredient that have been used in cooking for thousands of years.
Flavor Profiles:
- This mushroom curry is spicy, savory, and slightly sweet from the coconut milk.
Serving Suggestions:
- Serve this mushroom curry as a main dish with steamed rice or as a side dish with other Indian-inspired dishes.
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Region: Indian