RECIPE: Mushroom Coconut Curry (Vegan) India. Spicy

[Guest guest]

Here's a recipe I never got around to posting to this group. It's for two

persons, but it would be easy to increase it to feed more.

 

NOTE 1: For those who prefer a little oil in their cooking, simply use a Tbsp or

two to sautee the vegetables and spices in the traditional way.

 

NOTE 2: Canned coconut cream can be used instead of the cornstarch, soymilk and

coconut extract which I substituted here to cut back on oil and on calories.

 

 

MUSHROOM-COCONUT CURRY

 

* for TWO persons *

 

1/2 lb (250 g) mushrooms, quartered

3 green onions, finely chopped

2 cloves garlic, crushed and roughly chopped

1 tsp grated ginger (I used some from a jar - not as nice, but it was quick)

6 curry leaves (I used dried. If you don't have these, don't worry. It's a

subtle flavour.)

1 tsp (or to taste) of curry powder (your own mix, preferably, or a good

commercial blend)

1/4 tsp salt, if you use it, or of course to taste

1/2 tsp garam masala (again, your own mix or a good commercial blend)

1/2 cup low-fat soymilk

1-1/2 tsp cornstarch

few drops coconut extract

2 tsp lemon juice

 

'Saute' the mushrooms, green onions, garlic, ginger and curry leaves in a little

water * (but see note above) until softened. Add the curry powder, salt (if

used) and mushrooms and continue to cook over low heat, adding a little water as

needed, until the mushrooms are softened and the flavours are nicely blended.

 

Meanwhile, mix together the soymilk, cornstarch and coconut extract.* (But see

note 2 above).

 

Sprinkle with the softened mushroom mix with garam masala. Add the soymilk

'coconut' mix and stir until heated through. Remove from heat and stir in lemon

juice.

 

Garnish, if you wish, with a few sprigs of something green or another green

onion chopped and another dash of garam masala.

 

Serve with brown rice and appropriate Indian-style salads.

 

Enjoy!

 

Pat