Ingrédients pour Mushroom Curry
- 1 lb mushrooms
- 2 medium potatoes
- 3 tablespoons oil
- 1 large onion
- 1 tablespoon gingerroot
- 1 teaspoon turmeric powder
- 1/2 - 1 teaspoon ground dried chile
- 1 teaspoon salt
- 2 medium tomatoes
- Spinach Leaves
- 1 teaspoon garam masala
- 1/4 cup fresh cilantro leaf
- 1 tablespoon lemon juice
- 1 teaspoon mustard seeds
- 10-12 curry leaves
- 2 garlic cloves
- 1/4 cup unsweetened dried shredded coconut
- 3 tablespoons ghee
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Comment préparer Mushroom Curry
- Heat 2 tablespoons of oil or ghee in a wok or large pan over medium heat. Add the chopped onion and grated ginger and sauté until the onion is golden brown, about 5-7 minutes.
- Stir in the turmeric powder, chili powder, and salt. Sauté for another 2 minutes, until fragrant.
- Add the sliced mushrooms, cubed potatoes, and chopped tomatoes. Cook over gentle heat for 15-20 minutes, or until the potatoes are tender, stirring occasionally. Add a splash of water if needed to prevent sticking.
- Meanwhile, heat a small skillet over medium heat. Add the remaining 1 tablespoon of oil and the mustard seeds. Cook until the mustard seeds begin to pop, about 1 minute.
- Add the curry leaves, sliced garlic, and shredded coconut to the skillet. Stir-fry until the coconut is lightly golden brown, about 2-3 minutes.
- Remove the coconut mixture from the heat and set aside.
- Once the potatoes are tender, stir in the garam masala, chopped cilantro leaves, and lemon juice into the main pan.
- Pour the contents of the small skillet (coconut mixture) over the curry and stir to combine.
- Serve hot with dal and rice.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
63g
Fat
24g
Carbs
23g
