Ingredients with Measurements:
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 teaspoons of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 1 can of diced tomatoes (14.5 oz)
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of peanut butter
- 1/2 cup of water
- 1 pound of mushrooms, sliced
- Salt and pepper to taste
- Chopped 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 chopped onion and cook until it becomes translucent, stirring occasionally.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Stir well and cook for a minute.
5. Add the diced tomatoes, coconut milk, peanut butter, and water. Stir until the peanut butter is melted and everything is well combined.
6. Add the sliced mushrooms and stir to coat them with the sauce.
7. Bring the curry to a simmer and cook for about 10-15 minutes or until the mushrooms are tender and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 348
Fat: 29g
Saturated Fat: 14g
Cholesterol: 0mg
Sodium: 363mg
Carbohydrates: 17g
Fiber: 5g
Sugar: 7g
Protein: 11g
Substitutions for ingredients:
- You can use any type of mushrooms you like or have on hand.
- You can use almond butter or cashew butter instead of peanut butter.
- You can use diced fresh tomatoes instead of canned tomatoes.
Variations:
- You can add some chopped vegetables like bell peppers, carrots, or zucchini to the curry.
- You can add some cooked chicken or shrimp to the curry for extra protein.
- You can use different spices or spice blends to change the flavor of the curry.
Tips and tricks:
- Make sure to slice the mushrooms evenly so they cook at the same rate.
- If the sauce is too thick, you can add more water or coconut milk to thin it out.
- If the sauce is too thin, you can simmer it for a few more minutes to thicken it up.
Storage instructions:
- Store any 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 in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with some rice or naan bread on the side.
- Garnish the curry with some chopped peanuts or cashews for extra crunch.
Garnishes:
- Chopped cilantro
- Chopped peanuts or cashews
Pairings:
- Rice
- Naan bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Grilled eggplant
Troubleshooting advice:
- If the curry is too spicy, you can add more coconut milk or peanut butter to tone down the heat.
- If the curry is too bland, you can add more spices or salt to taste.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any foodborne illness.
Food history:
- Curry is a popular dish in many cultures, including Indian, Thai, and African cuisine.
Flavor profiles:
- This curry has a rich and creamy sauce with a nutty and slightly spicy flavor.
Serving suggestions:
- Serve the curry with some rice or naan bread for a complete meal.
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Region: Thai