Mushroom Curry Recipe
Ingredients
| Onions | 2 , chopped | |
| 2 oz. butter or ghee | ||
| Tomato Paste | 2 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Mushrooms | 1 Pound, sliced | |
| Natural yogurt | 2/3 Cup (16 tbs) | |
| Vegetable stock | 1/2 Pint | |
| 1/4 teaspoon chilli powder fresh coriander leaves to garnish | ||
Directions
Fry the onions in the fat until golden brown.
Add the tomato puree, cinnamon and cloves and continue cooking, stirring constantly, for 4-5 minutes.
Add the mushrooms and a few drops of water.
Cook, stirring until the vegetables are lightly browned.
Add the yogurt and cook for a further 3 minutes.
Then add the stock and simmer for 15 minutes.
Sprinkle in salt and pepper to taste, and the chilli powder.
Add the tomato puree, cinnamon and cloves and continue cooking, stirring constantly, for 4-5 minutes.
Add the mushrooms and a few drops of water.
Cook, stirring until the vegetables are lightly browned.
Add the yogurt and cook for a further 3 minutes.
Then add the stock and simmer for 15 minutes.
Sprinkle in salt and pepper to taste, and the chilli powder.
Chef
