Project Description

Silky Mushroom & Coconut Curry
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Servings 4

Ingredients
  

  • 2 Tbsp ghee
  • 1 tsp brown mustard seeds
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • 12 curry leaves
  • 5 cardamom pods
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 2 onions, sliced into halfmoons
  • 2 cloves garlic, grated
  • 700 ml passata/tomato purée
  • 1 tin coconut milk
  • 8 medium potatoes, peeled and cut into bite sized pieces
  • 2 Tbsp ghee
  • 400 g button or portabellini mushrooms, slicedin half
  • 2 tsp garam masala
  • Salt and pepper, to taste

To serve:

  • Naan or rice, fresh coriander and sambals

Instructions
 

  • In a large pot over medium heat add the ghee and bloom all the spices until fragrant. Add the onion and cook until soft and then add the garlic and cook for a minute.
    Add in the tomato purée and coconut milk and stir to combine.  Bring to a simmer. Add the cubed potatoes and simmer on a low with the lid on for about 30 minutes or until the potatoes are fully cooked. If necessary add a splash of water so the potatoes have enough liquid to cook in.
    In a separate frying pan cook the mushrooms in the remaining ghee and garam masala. Cook until the mushrooms are golden brown. Once the potatoes are cooked add in the spiced mushrooms and stir to combine.
    Serve over a bed of rice and garnish with fresh coriander.