Spicy Mushroom Curry

Spicy Mushroom Curry​

Serves 4

Syn Free on all plans.

Ingredients

¼ tsp corriander powder
¼ tsp cumin powder
¼ tsp red chilli powder
¼ tsp black pepper powder
½ tsp cumin seeds
¼ tsp turmeric powder
½ cup of water
1 green chilli diced
1 tbsp ginger garlic paste
corriander leaves
6 curry leaves
250g mushrooms
1 tbsp ex v olive oil (HE b choice)
1 onion finely diced
Salt to taste
3 tomatoes finely chopped

Method

Heat the oil in a pan on medium heat and add the cumin seeds, curry leaves, ¼ tsp salt and the chopped onion and sauté until light brown. Now add ¼ tsp turmeric and 1 tbsp ginger garlic paste and 1 chopped green chilli, keep stiring. Now add the chopped tomatoes. Allow the tomatoes to cook a few minutes along with the onions until they combine together. Now add and stir in the mushrooms. Add corriander powder,cumin powder, black pepper,chilli powder, along with ½ cup water, stir and mix well together. Now stir fry until mushrooms are nicely cooked. Season with salt to taste and freshly chopped corriander.

Serve with steamed Basmati Rice.