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Mushroom Curry

May 27, 2013

A curry full of lies

I was always told that making a good curry was a very complicated process.  I was told making a curry was like a science experiment.  I was told a bunch of bitter lies!  This is not the best curry in the world but it tastes fantastic, fresh and the fragrance is really beautiful.  When I made this curry I had less than an hour to make it.  I was satisfied with my results and pleased that I had found such a great recipe.

This recipe was adapted from Vegetarian Cooking ( Coombe Books, 1993).



125g leeks (sliced), 2 garlic cloves (finely chopped), 1/2 tsp grated ginger, 2 tsps curry powder, 1 tsp garam masala, 2 tbsps oil, small orange pepper (de seeded and finely chopped), 300g mushrooms (chopped), 100g creamed coconut, 1 tbsp lemon juice, 2 tsps fresh coriander.


1. Heat the oil in a pan.
2. Fry the leeks, garlic, ginger and spices.
3. When the leeks are soft add the mushrooms and peppers.
4. After about 5 minutes add the coconut.
5. Add a little water if the mixture appears to be too dry and cook for 10 minutes.
6. Stir in the lemon juice and season to taste.
7. Remove from the stove when cooked and serve hot with fresh coriander sprinkled on top.

Saffy’s Serving Ideas:

1. Onion, sweetcorn and tomato salad.
2. Coriander and garlic naan.
3. Brown rice with green peas.


From → Main Meals

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