Ah, curries! When my Mother-in-law visits us in Arizona, or when we visit Chicago, I always take the opportunity to cook with her and write down recipes to pass down to future generations. It’s always such a treat, and every time, I feel like she’s letting me in on some major secrets! This Mushroom Curry satisfies my cravings for Indian food and for mushrooms. It is quick to make, and can be served over rice or any other grain. I like it served over sorghum, a gluten-free grain, native to Africa, and used extensively in Indian cuisine.
Indian cuisine is one of the most intricate and evolving types of cuisine, thanks to its 8,000-year history, characterized by various cultural groups and regional traditions. For more traditional Indian recipes: Brinjal Fry (Indian Sautéed Eggplant), Toor Dal with Brussels Sprouts, Chickpea Chole, Curry Fried Potatoes with Heirloom Tomato Sauce.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
PrintMushroom Curry
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1/4 cup grapeseed oil
- 10 whole cloves
- 1/2 stick cinnamon
- 1 large onion, chopped small
- 1/2 teaspoon turmeric
- 1 heaping tablespoon garlic-ginger paste
- 2 tomatoes, chopped small
- 1 lb mushrooms, chopped small
- 1 heaping teaspoon sea salt
- 1 teaspoon chili powder
- 3/4 tablespoon garam masala
- Fresh cilantro, to garnish
Instructions
Heat oil in a medium saucepan over medium-high heat. Add the cloves and cinnamon stick, and sauté 1 minute. Add the onion and turmeric, and sauté until the onion is caramelized, about 7-10 minutes. Add the garlic-ginger paste and sauté one more minute. Add the tomatoes, stir well, cover, and cook 2-3 minutes, stirring once or twice.
Add the mushrooms and stir. Add the salt and chili powder and mix well. Cover and cook, stirring occasionally, for 4-5 minutes, until the mushrooms are tender, but with a little bite. Add garam masala, turn off the heat, and done! Serve with some fresh cilantro. Bon appétit!
Curry de champignons
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 portions 1x
Ingredients
- 1/4 tasse d’huile de pépin de raisin
- 10 clous de girofle
- 1/2 bâton de cannelle
- 1 gros oignon, haché
- 1/2 c. à thé de curcuma
- 1 grosse c. à soupe de pâte gingembre et ail
- 2 tomates, hachées
- 1 livre de champignons, hachés
- 1 c. à soupe de sel de mer
- 1 c. à thé de poudre de chili
- 3/4 c. à soupe de garam masala
- Garniture: coriandre fraîche
Instructions
Chauffer l’huile dans une casserole moyenne à feu moyen-vif. Ajouter les clous de girofle et la cannelle et faire sauter pendant une minute. Ajouter l’oignon et le curcuma, et faire revenir jusqu’à ce que l’oignon soit tendre et caramélisé, environ 7 à 10 minutes. Ajouter la pâte de gingembre et ail et faire revenir pendant une minute. Ajouter les tomates, bien mélanger, couvrir et cuire pendant 2 à 3 minutes, en brassant quelques fois.
Ajouter les champignons, le sel de mer et la poudre de chili. Mélanger, couvrir et cuire, en brassant de temps à autre, pendant 4 à 5 minutes. Ajouter le garam masala et bien mélanger. Retirer du feu et servir garni de coriandre fraîche. Bon appétit!
