Ingredients
-
2
-
2
-
3
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1 1/2
-
-
-
-
-
Directions
Mushroom Curry,This recipe was posted in response to a request for a vegetarian curry with mushrooms. This comes from the original Moosewood Restaurant Cookbook.,As this is an “Indian style” curry, I always serve it with raita, which I make with yogurt, chopped cucumbers, and cumin, garlic, salt to taste. Then top it with toasted or roasted almonds. It goes from “ok” or “pretty good” to “wow” or “really good”.,We made this last night for dinner and followed the recipe exactly. Liked the dish, but did not love it. We served over jasmine rice.
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Steps
|
1
Done
|
Melt Butter in Large Skillet. |
|
2
Done
|
Add Onions and Garlic and Saute Over Medium Heat. |
|
3
Done
|
After Onions Begin to Soften, Add Spices and Salt. |
|
4
Done
|
Saute Another 5-8 Minutes Until Onions Are Completely Softened. |
|
5
Done
|
Add Celery and Mushrooms. |
|
6
Done
|
Mix Well, Cover and Simmer For Another 10 Minutes, Stirring Occasionally. |
|
7
Done
|
You Can Add Up to 1/2 Cup of Water or Reserved Tomato Juice to Prevent Sticking. |
|
8
Done
|
When Celery Is Tender, Add Tomatoes, Apples, Coconut, Honey and Lemon. |
|
9
Done
|
Cover and Continue to Cook Until Vegetable Are Tender, but not Overly Soft. |
|
10
Done
|
Additional Water May Be Added If Pan Gets Too Dry. |
