Masala Mushroom Curry
A Mushroom Masala Curry that's simple, delicious, and will leave you licking your fingers. Serve with some coconut rice for a healthy and tasty meal. A vegan, gluten-free, soy-free and nut-free recipe.
Servings: 6 servings
Ingredients
- 12 oz button or crimini mushrooms (finely chopped)
- 1 tsp avocado oil (any vegetable oil is fine)
- 2 shallots (finely chopped-- can use onions instead)
- 4 cloves garlic
- ½ inch piece ginger
- ½ tsp turmeric
- 1 tbsp garam masala
- 1 small jalapeno or other hot pepper (seeded and chopped. Adjust the amount of heat to your liking by using more or less)
- 2 tbsp coriander leaves or cilantro
- ½ tsp tamarind paste
- 2 tbsp coconut milk
- Salt to taste
Instructions
- Place the ginger, garlic and chili pepper in a mortar and pestle and crush into a coarse paste. You can also do this in a food processor.
- Heat the oil in a saucepan and add the shallots. Add some salt to draw out the moisture and saute until the onions turn golden-brown.
- Add the coriander leaves and ginger-garlic-pepper paste and saute for a couple of minutes until fragrant. Then add the turmeric and garam masala along with the tamarind and the mushrooms. Add a cup of water (vegetable stock, if you have it, is even better) and let the curry come to a boil.
- Place a lid on the saucepan and let the mushrooms simmer away for 10 minutes. If the curry looks dry, add more water or vegetable stock.
- Add the coconut milk, add more salt if needed, and turn off the heat. Serve hot with rice.