Curry Mushroom

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:

1. Cut half of the red onion into slices or slivers and soak in vinegar

Curry Paste:

1. Mix curry powder, coconut powder and tomato paste with boiling water until well combined

Curry Mushrooms:

1. Finely chop remaining onion
2. To a pot on medium heat add olive oil
3. Saute onions until translucent (2 minutes)
4. Add garlic and saute for 2 minutes
5. Add tomatoes, herbs and carapulay to pot
6. Season with salt and black pepper to taste ,saute for one minute
7. Add mushrooms then saute for 3 minutes
8. Add curry paste then saute for 10 minutes or until mushrooms are cooked and mixture is thick and creamy
9. Turn off flame and add fresh herbs
10. Serve with roti, rice or bread
11. Enjoy