Mushroom Curry

I know I've mentioned before how much I love Indian food. Ever since I had my first Indian meal at a great restaurant in Nairobi, Kenya, I've been hooked. The combination of flavors and spices is almost obscene in its goodness. For me, Indian food is comfort food at its best.

I have also grown to love mushrooms, especially now that I've become a vegetarian. They're meaty and filling, easy to find, and have great flavor. This recipe combines both the spice of Indian food and the greatness of mushrooms. This would make the perfect side dish to another Indian entree or is hearty enough to stand alone as the main event. Another great thing is that this recipe is super easy and can be on the table in about 15 minutes. I like my food more on the spicy side, so if you're heat sensitive, I'd use less jalapenos.



Mushroom Curry
Serves 4


2 tbsp olive oil
1/2 tsp cumin seed
3 cloves garlic, minced
2 tsp fresh ginger, minced
4 c mushrooms, cleaned and sliced (I used a mixture of white and baby bella)
2 jalapenos, sliced
1 c onion, chopped
1 tsp ground coriander
1 tsp garam masala
1 (8 oz) can tomato sauce
1 c water or vegetable stock
1/4 c fresh cilantro, chopped
2 tbsp creme fraiche or sour cream

Heat oil over high heat. Add cumin seed and stir for 10 seconds. Add garlic, ginger, mushrooms, jalapenos, and onion. Cook for 5 minutes or until mushrooms are soft. Add coriander and garam masala and stir for another 30 seconds. Add tomato sauce and water or stock, bring to a boil, lower heat and simmer for 5 minutes. Stir in cilantro and creme fraiche and cook for 1 more minute. Serve over rice or by itself.