Mushroom Curry

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Mushroom Curry

 

8 oz mushrooms, sliced

6 cloves garlic

1/2 large onion, finely chopped

1 teaspoon cumin

1 teaspoon ground coriander

1 teaspoon chili powder

1/2 teaspoon turmeric

1/2 teaspoon salt

1 tablespoon tomato paste

about 3 tablespoons chopped fresh cilantro (or to taste)

olive oil (for sauteing)

 

Saute onion in olive oil for 3-4 minutes. Next, add garlic and saute for an

additional minute. Now, add cumin, coriander, chili and turmeric and continue

to cook over medium heat for 4-5 minutes. Add water if the mixture becomes

dry - do so one tablespoon at a time to avoid making the mixture too runny.

Finally, add the mushrooms, tomato paste and salt. You can add more water

(anywhere from 3 tablespoons to 1/2 cup depending on the consistency that you

personally want to achieve.) Lower the heat to a simmer, cover and allow to

cook for 10 minutes. Remove from heat and add the chopped fresh cilantro.

Serve this dish over a plate of couscous.

Serves: single

 

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