Soo Easy Mushroom Curry
500g small whole button mushrooms
1 large onion finely sliced
100g creamed coconut
1 pint warm water
2 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper to taste
50 ml soya cream (optional)
2 red chilies deseeded and finely sliced
1 green chilli deseeded and finely sliced
3 cloves garlic through a fine garlic press
Dissolve creamed coconut in the warm water, pour into a non-stick wok on a high heat. Chuck in cumin, corriander, garlic, chillis and onions. when it starts to boil turn heat down to medium and allow to simmer for 5 mins. add mushrooms and allow sauce to reduce down to your desired thickness. when happy with sauce add salt and pepper to taste and stir in soya cream if using.
This recipe is vegan, wheat, gluten, soya, and vegan sugar free.
Tastes even better reheated the next day!
SO HOW'D IT GO?
this recipe is specifically for people who want a mild sweet curry, i did mention that, but obviously all should feel free to adjust and add any spices they want, think of this as a base curry then maybe, level 0.5 for those with the delicate palate, and you can crank it upto whatever you want to make it ;)b
I was very excited about this recipe, but it ended up too sweet and way to bland for my tastes. I'd try adding additional spices next time - maybe some curry powder...
this is very easy and good for people who like the smell of a curry but cant stand the burn, this is very mild and slightly sweet
:P