Tandoori mushroom curry | vegan
One of the best curries we've ever made. Full of taste, beautiful in colour and easy to prepare.
Servings: 4-6 Preparation: 15-20 min Cooking: 35 min
Ingredients:
2 Tbsp vegetable oil
1 medium red onion, finely diced
2 tsp ground coriander
1 tsp ground cumin
black pepper to taste
0,5 tsp ground cardamon
1 tsp turmeric powder
1 Tbsp tandoori masala spice mix*
1 red chilli, finely diced
3 garlic cloves, crushed
2 tsp freshly grated ginger
800 g tomato crush
600 g white or brown button mushrooms
2 tsp salt
200 g frozen peas
green herbs of your choice to garnish (coriander would work really well, but I don't like the taste of fresh coriander, so I prefer using parsley)
*You can buy the masala mix or you can make one yourself. Mix the following ingredients in a bowl and store in an airtight container: 1,5 Tbsp ground cumin, 1 Tbsp garlic powder, 1 Tbsp paprika powder, 1,5 tsp ginger powder, 1 tsp ground coriander, 1 tsp ground cardamom.
Instructions:
Heat up the oil in a big pot. When it's hot, add the diced red onion, coriander, cumin, black pepper, cardamon, turmeric, tandoori masala, red chilli, garlic, and ginger. Sauté it until the onions are soft.
Add the tomato crush, mushrooms and salt. Mix well. Bring it to a boil and lower the heat to medium. Let it cook on medium heat for about 25 min.
Add the peas to the pot and mix well. Let it cook for 5 more min.
Remove the pot from heat. Garnish with herbs and serve with rice.
Bon Appétit!
