Coconut Mushroom
This delectable mushroom curry is a flavorful blend of earthy mushrooms infused with aromatic spices and creamy coconut. The tender mushrooms are gently cooked in a rich curry sauce that is both savory and satisfying. With a hint of garlic, ginger, and a touch of mild heat from the chili, this dish is a comforting and wholesome meal that will warm your heart and soul. Perfect served over steamed rice or with warm naan bread, this mushroom curry will surely become a favorite in your recipe repertoire.
— Constant Cookbook
Ingredients
- 250g Button Mushroom
- 1 tbsp Olive Oil
- 1 tbsp Mild Curry Powder
- 2 Garlic Cloves Crushed
- 2 tbsp Crushed Ginger
- 1/2 tbsp Chili Powder
- 3 tbsp Maggie Coconut Powder/ 3 tbsp Coconut Cream
- 1/2 Tomato
- 1 tsp Sugar
- Salt to taste
- Parsley powdered
Instructions
- Quarter the mushrooms and put in to a salted water.
- Heat the oil in a pan and add the garlic, curry powder and the chili powder and leave until the garlic is lightly browned.
- Add the ginger and the mushroom and fry for about 1/2 minute.
- Add the coconut powder, sugar and salt and bring to a boil.
- Then remove the pan from heat and add the tomatoes.
- Sprinkle the parsley powder if necessary.
Yield
Serves 2
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