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We hope you got benefit from reading it, now let’s go back to mushroom curry #vegan #easyrecipe recipe. You can cook mushroom curry #vegan #easyrecipe using 17 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Mushroom Curry #vegan #easyrecipe:
- Provide For curry paste
- Provide 2 medium onions, chopped
- Provide 4-6 medium sized tomatoes, chopped (liquid included)
- Provide 2 garlic cloves, crushed (or 1 tablespoon garlic paste)
- Get 1 thumb-size piece of ginger, peeled (or 1 tablespoon ginger paste)
- Get 1 cup walnuts almonds, cashews or a mix
- Provide 1 teaspoon chilli powder (more to taste) - can use 1 fresh red chilli as well
- Get 1 teaspoon turmeric powder
- Get 1 teaspoon coriander powder
- Prepare 1 teaspoon cumin powder
- Prepare 1 tablespoon dried parsley (or another dried green herb)
- You need 1 teaspoon salt
- Take 1 tablespoon oil or ghee
- You need For the Curry
- Get 3-4 Sun-dried fenugreek leaves (Kasuri Methi) - can use curry leaves instead
- Use 400 g mushrooms, chopped
- Provide 1 table spoon oil or ghee
Steps to make Mushroom Curry #vegan #easyrecipe:
- Roughly chop onions and garlic (I put mine in food processor). Heat the medium-depth pan with 1 tablespoon of ghee, and add onions and garlic. Cook until the onions start looking translucent but not brown. - NOTE: you can skip this step and just add fresh ingredients to food processor from the get go.
- Add spices for the curry paste and chopped tomatoes and cook until tomatoes are soft and their skin starts to peel off. - NOTE: you can skip this step and just add all the ingredients to the food processor raw.
- Let it cool for a few minutes and transfer to food processor. Add nuts and and add 1-2 cups of water and run until paste is mixed well and mostly smooth.
- Chop the mushrooms to the desired size. I mixed the kinds of mushrooms and cut them in large chunks, as it gives the curry a more hearty look after.
- Add the remaining ghee to the pan, add the mushrooms and cook, string well, until they soften but are still firm).
- Add curry paste, Sun-dried fenugreek leaves (Kasuri Methi) or curry leaves and water if needed. Cook for 10 min (more to blend flavours). TThe paste should not be runny at the end. - NOTE: Remember to taste and adjust salt and chilli if needed.
- Garnish with fresh parsley or coriander, and serve with rice, noodles or over vegetables, like broccoli. Enjoy!
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