This curry mushroom recipe is a throwback to Our Moving Table’s end of year lime in 2019 where I served this dish. This warm, spicy and creamy curry dish is a crowd pleaser for both meat eaters and vegetarians alike. The pickled onions add a great contrast in flavor to the curry making this definitely one of the recipes you must try.
Ingredients:
1 lb portabella or button mushrooms chopped
1 large red onion
6 cloves of garlic minced
3 tomatoes diced
4 sprigs of fine thyme finely chopped
3 shadon beni leaves finely chopped
1 scotch bonnet pepper minced (optional)
6 carapulay leaves (curry leaves)
2 tbsp curry powder
1 pack coconut milk
1 tbsp tomato paste
1 cup hot water
3 tbsp olive oil
1/3 cup vinegar
salt & black pepper to taste
Pickled Onions:
Cut half of the red onion into slices or slivers and soak in vinegar
Curry Paste:
Mix curry powder, coconut powder and tomato paste with boiling water until well combined
Curry Mushrooms:
Finely chop remaining onion
To a pot on medium heat add olive oil
Saute onions until translucent (2 minutes)
Add garlic and saute for 2 minutes
Add tomatoes, herbs and carapulay to pot
Season with salt and black pepper to taste ,saute for one minute
Add mushrooms then saute for 3 minutes
Add curry paste then saute for 10 minutes or until mushrooms are cooked and mixture is thick and creamy
[…] is a great recipe that uses ingredients I got from Market Movers. I usually find myself making my Curry Mushroom recipe so I wanted to try something different. This is an easy and delicious vegan rice dish that […]
1 Comment
[…] is a great recipe that uses ingredients I got from Market Movers. I usually find myself making my Curry Mushroom recipe so I wanted to try something different. This is an easy and delicious vegan rice dish that […]