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aarealskei@dancing-gecko.comSimple Mushroom CurryIngredients (use vegan versions): 8 oz mushrooms, sliced
6 cloves garlic
1/2 large onion, finely chopped
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1 tablespoon tomato paste
about 3 tablespoons chopped fresh cilantro (or to taste)
olive oil (for sauteing)
Directions:Saute onion in olive oil for 3-4 minutes. Next, add garlic and saute for an additional minute.
Now, add cumin, coriander, chili and turmeric and continue to cook over medium heat for 4-5 minutes. Add water if the mixture becomes dry -do so one tablespoon at a time to avoid making the mixture too runny.
Finally, add the mushrooms, tomato paste and salt. You can add more water (anywhere from 3 tablespoons to 1/2 cup depending on the consistency that you personally want to achieve.) Lower the heat to a simmer, cover and allow to cook for 10 minutes.
Remove from heat and add the chopped fresh cilantro. (my hubby doesn't like cilantro, so I omit it for him and he still likes the recipe. I, personally, think the cilantro adds a wonderful flavor to the recipe.)
I serve this dish over a plate of couscous.
Serves: single
Preparation time: about 10 min
Hi, Can anyone tell me what cilantro is? This is the second time I've come across it in a recipe, and I have no idea what it is. I'm in Australia, and everyone I've asked has no idea either? Thanks
Archived comment by: keely
Hey Keely, I have a friend from Australia, she has never heard of it either, maybe you don't use it much there. It is also called Chinese Parsley or Coriander, if you still can't find it, let me know, I will send you some form Canada, it is an absolute must for a lot of soups I think. Rob
Archived comment by: limits
Hi Keely - One of the members, Vicki, sent this to me regarding your question cilantro: Cilantro is a type of parsley. It is sometimes seen or labelled as Italian parsley. The leaves are more leafy than regular parsley and personally, I think the taste is milder or at least, more palatable. Vietnamese people also use it as garnish in their sandwiches. If you have a Vietnamese restauraunt in your area, you might want to peek inside the so-called submarines or sandwiches on a long or what we call - hard roll, and you should see Cilantro. I have seen Cilantro at the health food stores and it is always next to the curly leaf parsley and the Italian parsley. It has a much stronger smell to it. Hope all of this info. helps you. skei
Archived comment by: aarealskei
This is a WOW! Deceptively simple, incredibly delicious. My 13-year-old son shared it with me, so I would guess that just by adjusting the pasta/couscous/potato quantity, it would serve 2-3 adults. I also beg to differ on the cilantro issue. It is NOT Italian parsley - they are both flat-leafed, and even my produce guy mixes them up. Cilantro has a slightly bitter taste that adds another dimension to spicy foods, such as Indian and Mexican. It is now available dried in the spice aisle and I even found it fresh-frozen.
Archived comment by: buba
