Cooking for vegetarians is always a mini struggle for me. But it’s always less fuss than I think it’ll be, and the end results are always more satisfying than I fear. This mushroom curry is a prime example. Mushroom cooked in this way, becomes dense and meaty and absolutely supertasty to boot. This was a star curry from start to finish – one of the tastiest in a while! And no meat! Who knew!!?
1 tablespoon ghee
1 tablespoon vegetable oil
2 black cardamom pods
2 green cardamom pods
1/4 teaspoon fenugreek seeds
1 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 cinnamon stick
1 medium red onion (finely chopped)
2 teaspoons fresh garlic (grated)
1 teaspoon fresh ginger (grated)
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon chilli powder
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
2 tomatoes (chopped)
500g medium sized white mushrooms (quartered, stalk on)
1/2 cup cream
1/2 cup fresh coriander (chopped)
Heat the oil and ghee in a large saucepan over a moderate heat until hot. Add the black and green cardamom, fenugreek, fennel, cumin and cinnamon and simmer for 30 seconds until the seeds start to pop. Add the onion and stir fry for 4-5 minutes until soft and golden brown. Now add the garlic and ginger and stir fry for a further 1 minute. Add the ground turmeric, coriander, cumin, paprika, chilli, pepper and salt and stir briefly before adding half of the tomato together with about 1/2 cup water.
Stir well for 3-4 minutes until the liquid has all but evaporated and you’re left with a thick paste.
Add the mushrooms and stir well to coat before adding 4 cups water. Bring this to a boil, reduce the heat to a medium simmer and cook for 10-15 minutes until the sauce has started to thicken. Reduce the heat to low and then pour in the cream and simmer for 1-2 minutes before turning off the heat.
Add the fresh coriander and the remaining tomatoes and stir well just before serving.
This curry is perfectly capable of becoming the main player in an Indian meal, alongside some delicious Basmati rice, but it’ll also work well with other curries, vegetarian or meat based.