As we’ve been away for the weekend I haven’t had the opportunity to get to the butchers so tonight was a veggie curry. Knowing Hubby can be a bit reluctant when it comes to veggie dishes I was shocked when he came home and announced he had been looking forward to Mushroom Korma all day!
It wasn’t like a thick super-creamy korma as I know it, but was still delicious. A quick googling of the word “korma” teaches me that a korma is just a pale, creamy and mild curry dish. As I’m getting better with different curries and their techniques I’m beginning to understand how I can create other curries. In the next couple of weeks I’m going to try a Chinese curry. The recipe below is based on a recipe from 30-minute Indian cookbook.
1 tbsp sunflower oil
1 small onion, finely chopped
400g button mushrooms, halved
1/2 tsp grated ginger
1/4 tsp chilli powder
1/2 tsp turmeric
1 tbsp ground coriander seed
2 tsp ground cumin
1 small can (220g) tin of chopped tomatoes
1 tsp sugar
3 tbsp single cream
1 tbsp coriander leaves, chopped
1) Heat oil then grntly fry onion until soft. Stir in ginger, mushrooms then saute for 5 min.
2) Add spices, tomatoes and sugar. Cover and simmer for 10 min.
3) Stir in cream and coriander. Serve.