Friday, 2 October 2009

Mushroom and Courgette Curry

A simple curry which is flexible enough to replace the mushrooms or courgettes with any other vegetables you have lying around.


  • 2 large field mushrooms, washed and sliced

  • 1 courgette, washed and sliced

  • 1 clove of garlic, crushed; or a squirt of garlic puree

  • 2 tbsp ghee or sunflower oil

  • 1 tbsp turmeric

  • 1 tsp fenugreek powder

  • 1 tbsp ground cumin

  • 1 chilli pepper, finely chopped

  • 150ml single cream

  • 40g almonds (or cashews), roughly chopped



  1. Put the ghee, garlic, mushrooms and courgettes in a pan and start to heat over a medium heat.

  2. Add the turmeric, fenugreek, cumin and chilli and stir well.

  3. Cook with a lid on for 10 to 15 minutes, stirring every few minutes to make sure it doesn't stick.

  4. When the mushrooms have started to darken pour in the cream and reduce the heat to a simmer.

  5. Simmer for 5 minutes and then add the almonds (or cashews) and stir well.

  6. Serve with freshly cooked rice.

Serves 2 to 3 depending on how much rice you provide.

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