1 8-oz package of mushrooms, quartered (I used cremini. Feel free to use button or even shiitake)
2 tsp canola or other vegetable oil
A sprig of curry leaves
6 cloves garlic, chopped
1-inch piece of ginger, chopped
3 dry red chillies
1 large red onion, chopped
1 tbsp coriander seeds
1 tsp cumin seeds
2 medium potatoes, diced
½ tsp turmeric powder
1 cup tomato puree
¼ cup chopped coriander leaves
In a dry, hot skillet, roast the coriander and cumin seeds. Place in a blender.
Heat 1 tsp of oil in the skillet. Add the curry leaves, garlic, ginger, chillies and onions and saute until brown spots appear on the onions. Add to the blender and, when cooler, grind along with the turmeric and some water to make a smooth paste.
Heat the remaining oil in the skillet. Add the potatoes and stir-fry for a couple of minutes until they start to turn golden.
Add the mushrooms and and saute until they begin to soften, about 2-3 minutes.
Now add the ground masala and the tomato puree. When the mixture starts to darken and express oil, add 2-3 cups of water and salt.
Cover and cook about 20 minutes or until the potatoes are tender.
Garnish with coriander leaves.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/mushroom-curry/