Cardamom-Flavoured Mushroom Curry
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- Serves: 4
- Preparation: 10
- Cooking: 30
- Ready: 40
A fresh and flavourful mushroom curry which is quick to prepare.
- 400 g mushrooms, sliced finely
- 1 onion, sliced finely
- 3 cloves garlic, sliced
- 2-4 tomatoes, chopped
- 1 tablespoon fresh ginger, chopped finely
- ¼ fresh chili, de-seeded and sliced finely, or ¼ tsp chili powder
- ½ tablespoon ground cumin
- seeds from 4 cardamom pods, crushed
- 1 tablespoon garam masala
- 1 tablespoon fresh cilantro/coriander, chopped
- 120 ml tomato juice or water
Start by heating the fat and cooking the onion until it is translucent. Then put in the garlic and the mushrooms and sauté these until they begin to soften. After that, add the tomatoes, ginger, chili powder, cardamoms and garam masala, the cilantro/coriander leaves and salt. Stir these in well. Finally, pour in the water or juice and cook gently for 5-10 minutes until the mushrooms are very soft. Serve with rice or chapatis.
This recipe comes from The Small Planet Vegetarian Cookbook by Troth Wells (New Internationalist, £20).
“In southern India, cardamom plants are common, and you can spot the aromatic pods growing out from the ground by the leaves. Use green rather than black cardamoms, which have a more pronounced flavour.”