This is easily one of my favorite curries ever! I can eat it for breakfast, lunch, or dinner! It is smooth, yet with a substantial kick. For variety, I sometimes add in small chunks of lightly fried paneer cheese. Because this curry is quite runny, you might consider serving it with rice and chappati. I enjoy the spiciness, but if it is too hot for you, cut the amount of chili powder in half, remove the seeds of the green chili, and/or add more coconut milk. You don't want to miss the great flavors of this dish!
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
3 cups mushrooms, diced
1/2 onion, diced
1 inch piece of ginger, minced
2 tomatoes, diced
1/2 green pepper, diced
1 tsp turmeric
2 1/2 Tbsp coriander
1 Tbsp chili powder
1 tsp garlic powder
2 cups water
3/4 cup coconut milk
Fresh cilantro
1. Heat oil in medium saucepan; add mustard seeds. When seeds start to pop, add onion, ginger, and green pepper; saute until browned.
2. Add tomatoes; cook 1 minute. Add turmeric, coriander, chili powder, and garlic powder; cook 1 minute. Add mushrooms; cook 1 minute.
3. Add water and salt to taste; simmer 10 minutes. Stir in coconut milk; cook until heated through.
Garnish with fresh cilantro. Serve with hot chappati/tortillas.
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