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Kashmiri mushroom curry

Kashmiri mushroom curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Looking for interesting, healthy ways to increase your vegie intake? Do it Indian style with this bright and spicy mushroom curry.
  • 2 tablespoons canola oil
  • 1 teaspoon coriander seeds (see note)
  • 1 onion, finely chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 8 black peppercorns
  • ½ teaspoon ground cardamom
  • ½ teaspoon garam masala (see note, p76)
  • ½ teaspoon ground turmeric
  • 1 green chilli, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece ginger, peeled, grated
  • 2 x 400g cans chopped tomatoes
  • 500g button mushrooms, thickly sliced
  • steamed basmati rice, thick plain yoghurt and coriander leaves, to serve
  1. Heat oil in a large saucepan over medium heat. Add coriander seeds and cook until sizzling. Add onion, ground coriander, cumin, peppercorns, cardamom, garam masala, turmeric, chilli, garlic and ginger. Cook, stirring, for 2 to 3 minutes or until onion is soft and mixture is aromatic.
  2. Add tomatoes, mushrooms and 2 teaspoons salt. Stir until well combined. Bring to the boil. Reduce heat to low and cook, uncovered, for 30 minutes. Spoon curry over rice. Top with yoghurt and coriander. Serve.
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