Curried mushrooms
Curry spice mix has an extra healthy component due to turmeric.
Ingredients
ghee (or clarified butter)
1 pound mushroom (button mushrooms, trimmed)
1 piece ginger (1 inch, peeled and grated)
2 cloves garlic (peeled and crushed)
1⁄2 cup curry paste (Indian curry paste)
2⁄3 cup yogurt (plain)
3 ounces spinach (baby spinach)
1 1⁄3 cups rice (jasmine rice)
1⁄2 cup coriander (fresh leaves)
Instructions
- In a skillet, heat ghee over a medium heat. Add garlic and ginger and stir around before adding the mushrooms.
- Cook for 1 minute, mushrooms, ginger and garlic. Mushrooms will be a light gold in color. Add in the curry paste and stir-fry until aromatic, about 1 minute.
- Remove the wok from heat. Stir in the yogurt and the spinach until just combined.
- Return to heat and stir-fry for another minute. Do not allow to boil, only heat through.
- Spoon cooked rice into serving bowls. Top with the curried mushrooms and coriander.
Yield
4 servings
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Notes
If you don't have ghee or clarified butter, just use vegetable oil.
Make your own vindaloo paste or curry paste from your favorite garam masala mix.
Source
vegetables, easy, shallow fry
side dish, appetizer, meat free
Indian food recipes
Food in Asia
Food in Asia