Mushroom Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons butter2 cups chopped onions3 garlic cloves , minced1 teaspoon cumin1 teaspoon cinnamon1 teaspoon turmeric1 teaspoon powdered ginger1 teaspoon mustard seeds1/2 teaspoon cloves or 1/2 teaspoon allspice1 1/2 teaspoons salt (or to taste)1 cup chopped celery1 1/2 lbs mushrooms , coarsely chopped1 (14 1/2 ounce) can diced tomatoes , drained, juice reserved2 medium green apples , cored and chopped1/2 cup shredded unsweetened coconut1 can chickpeas, drained and rinsed.1 teaspoon honey , to tastefresh lemon juice , to tastecayenne pepper , to tasteRead more: https://indian.food.com/recipe/mushroom-curry-92759#ixzz1koyktSiG
1
Melt butter in large skillet.
2
Add onions and garlic and saute over medium heat.
3
After onions begin to soften, add spices and salt.
4
Saute another 5-8 minutes until onions are completely softened.
5
Add celery and mushrooms.
6
Mix well, cover and simmer for another 10 minutes, stirring occasionally. Add chickpeas.
7
You can add up to 1/2 cup of water or reserved tomato juice to prevent sticking.
8
When celery is tender, add tomatoes, apples, coconut, honey and lemon.
9
cover and continue to cook until vegetable are tender, but not overly soft.
10
Additional water may be added if pan gets too dry.
11
Add cayenne to taste, remove from heat.
12
Let curry stand, covered for another 10 minutes.
13
Serve over rice.
Read more: https://indian.food.com/recipe/mushroom-curry-92759#ixzz1koz6lLJm
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TWILAQ1.
Melt butter in large skillet.
2
Add onions and garlic and saute over medium heat.
3
After onions begin to soften, add spices and salt.
4
Saute another 5-8 minutes until onions are completely softened.
5
Add celery and mushrooms.
6
Mix well, cover and simmer for another 10 minutes, stirring occasionally. Add chickpeas.
7
You can add up to 1/2 cup of water or reserved tomato juice to prevent sticking.
8
When celery is tender, add tomatoes, apples, coconut, honey and lemon.
9
cover and continue to cook until vegetable are tender, but not overly soft.
10
Additional water may be added if pan gets too dry.
11
Add cayenne to taste, remove from heat.
12
Let curry stand, covered for another 10 minutes.
13
Serve over rice.
Read more: https://indian.food.com/recipe/mushroom-curry-92759#ixzz1koz6lLJm
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TWILAQ1.
Nutritional Info Amount Per Serving
- Calories: 187.3
- Total Fat: 5.9 g
- Cholesterol: 7.7 mg
- Sodium: 222.7 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 7.1 g
- Protein: 6.3 g
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