Here is a new vegetarian curry for you. The protagonists of this super comfortable Indian dish are they: mushrooms.
The Indian curry it's one of my favorite comfort foods. I prepare it with shrimp, chicken, turkey, squid and lamb, cod or pork. Or “meat free” like this vegetarian mushroom curry.
The basic recipe is that of Kerala, a region of India where this delicious soup is prepared with a mix of toasted seeds and powdered spices to which you add ghee (clarified butter), chopped onion – garlic – ginger, pulp of tomato and coconut milk.
The result is a colorful and tasty vegetarian curry to be personalized with vegetables or proteins of your choice. I chose to celebrate the arrival of autumn with a mix of fresh mushrooms, but you can use your favorite type of mushrooms, fresh or frozen.
Some ideas on spices to use in my dedicated Amazon showcase *!
ingredients for 2/3 people
- 1 teaspoon of black mustard seeds
- 1/2 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- a knob of butter (preferably clarified)
- 1 tablespoon of Madras Curry powder
- 1 red onion
- 2 cloves of garlic
- 1 red pepper 2 cm of ginger root
- 400ml of tomato sauce
- 400ml of coconut milk
- Salt and Pepper To Taste
- 200 gr of mixed mushrooms cleaned to taste
- a bunch of coriander (or parsley)
- accompanying boiled Basmati rice
HOW TO PREPARE THE VEGETARIAN INDIAN CURRY
First, I toasted the seeds in a large pot for 3 minutes, dry, lowered the heat and added the butter and the powdered spices. It is an essential step because the seeds and spices will not be able to release their aroma if they are not roasted. To this batter I added the onion, ginger and garlic, peeled, cut into chunks and then finely blended (keeping a teaspoon of sautéed for the mushrooms).
I seasoned with salt and pepper and let it fry for 5 minutes, adding a few tablespoons of water to keep it from sticking. Then I combined the tomato puree and coconut milk and simmered another 20/25 minutes.
In the meantime, I heated a tablespoon of seed oil and the teaspoon of sauté kept aside, I poured the cleaned mushrooms (cutting the largest into small pieces) and I cooked for about ten minutes. Then I poured them into the curry pot, raising the heat and finishing cooking for another 5 minutes.
I served my veg mushroom curry with a few leaves of coriander (or fresh parsley) and brought to the table with Basmati rice.