I’ll be hard pressed to tell you when I started liking mushrooms, so much so that I have cooked this recipe several times! Although I’ve had mushrooms in stir fry, pizza, and other dishes, I’ve never exclusively ordered them at restaurants or attempted to cook them. Now that I’ve started enjoying this recipe, I decided I should share it with you.
Undoubtedly, mushrooms are not as common in Indian cuisine as they are in Asian or Western fare. They are not really cultivated for cooking. In fact, growing up in India, I do not ever remember eating mushrooms. What I’m most impressed with is that mushrooms exposed to sunlight are an excellent natural source of vitamin D. Remember to buy the right ones if you want this benefit. There are a few brands (I buy Monterey) that expose their mushrooms to sunlight. However, many brands are not, so read the fine print.
The Curry
While I termed it ‘spicy’, this recipe can be mild if you like. You’ll just need to tone down on the chili pepper and garam masala. I followed a typical Indian curry process that I use with a bunch of recipes. The key spices are ginger and garlic, turmeric powder, chili powder (cayenne pepper), coriander powder and garam masala. This is a simple sauté recipe with fresh ingredients allowing you to experience all the curry flavors. I enjoy it most with fresh, hot rotis or parathas, and a simple salad. Go ahead, give it a try!
Why is it Healthy?
Mushrooms are rich in B vitamins such as riboflavin (B2), folate (B9), thiamine (B1), pantothenic acid (B5), and niacin B3). Several other minerals that may be difficult to obtain in a vegan diet, such as selenium, potassium, copper, iron, and phosphorus, are available in mushrooms. Mushrooms exposed to sunlight have Vitamin D.
This simple sauté recipe with fresh ingredients, allows you to experience all the delightful curry flavors. Enjoy with hot parathas, and a simple salad.
The recipe
Course: Curry, main course, side dish
Cuisine: Indian
Special diet: Gluten-free, grain free, nut-free, vegan, vegetarian, no added sugar
Prep time: 8 minutes
Cook time: 15 mins
Total time: 23 mins
Serves: 2
Calories: 135kcal
EQUIPMENT
INGREDIENTS
- 4 cups mushrooms, Portabella, sun-exposed
- 1/2 cup onion, fine-cut
- 1/4 cup tomato, fine-cut
- 1 Clove garlic, crushed
- 1 tsp ginger, crushed
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp sea salt
- 1 tbsp olive oil
METHOD
- Wash, rinse, and dry mushrooms and set aside.
- Crush ginger and garlic together to a coarse blend and set aside.
- Heat oil in pan, add onions and ginger/garlic blend. Cook till slightly brown.
- Add turmeric, red chili powder, tomatoes and mix well. Cook tomatoes for 2-3 minutes and add salt, coriander powder, garam masala.
- Add mushrooms and mix well.
- Set lid and allow contents to soften for a minute.
- Remove lid, cook for 2-3 minutes till all moisture evaporates, add cilantro, and mix well.
- Serve hot with fresh paratha and simple salad.
