A note. The kiddos did not really eat this. Mushrooms are a challenge. Still, I keep trying. The Girl took a couple bites at least.
Me? I love mushrooms. Adore them.
|Mushroom curry with basmati rice and carrot & beet raita|
Give it a try!
5 Tbsp olive oil
2 lb mushrooms
2 onions, finely chopped
1 can diced tomatoes
2 Tbsp fennel seeds
2 inch cinnamon stick
1/4 tsp ground cloves (or 3 whole cloves)
1 tsp garlic powder
1 tsp ground ginger (or 1/2 inch chopped fresh ginger)
2 tsp ground pepper
1 tsp chili powder
1 tsp turmeric
1/2 c water
salt to taste
Cut mushrooms into thin slices (I use my egg slicer).
Grind cinnamon, cloves, fennel, garlic, and ginger into a fine powder in a spice grinder (I use a dedicated coffee grinder - if you are using fresh ginger do not put it in the coffee grinder).
Heat oil in a large pan and add the powdered spices (and fresh ginger if using). Cook the spices, stirring, over medium heat for about a minute.
Add onions and saute until golden brown.
Stir in tomatoes, and saute for about 5 more minutes. Add chili powder and turmeric.
Add the mushrooms to the pan with the water and salt to taste. Stir well, cover, and simmer for about 15 minutes, or until mushrooms are well cooked.
Uncover and stir for a few more minutes, until water evaporates. Serve with basmati rice.