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
- ⅓ cup vinegar
- salt & black pepper to taste
Instructions
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
- Turn off flame and add fresh herbs
- Serve with roti, rice or bread
- Enjoy
Video
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