Hot Curry

ON the weekend a friend made a delicious Kashmir Curry.

It was a fantastic dish - inexpensive to cook, easy to make and very, very good to eat.

A hot meal on a cold evening by the fire warms the soul as well as the body.

 

 

Ingredients

• 2 tablespoons vegetable oil
• 1 brown onion, finely chopped
• teaspoons ground coriander
• 2 teaspoon ground cumin
• 6 black peppercorns
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 green chilli, deseeded and finely chopped
• 4 garlic cloves, crushed and roughly chopped
• 5cm piece ginger, peeled and grated
• 2 x 400g cans Italian chopped tomatoes (no added herbs or spices)
• 500g any kind of mushrooms, thickly sliced

Serve with:

• steamed basmati rice,
• thick plain or greek yoghurt
• coriander leaves

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Method

1. Chop up ingreadients as required
2. Heat oil in a large saucepan over medium heat.
3. Add coriander seeds and cook until sizzling.
4. Add onion, ground coriander, cumin, peppercorns, cardamom, garam masala, turmeric, chilli, garlic and ginger. Cook, stirring, for 2 to 3 minutes or until onion is soft and mixture is aromatic.
5. Add tomatoes, mushrooms and 2 teaspoons salt. Stir until well combined.
6. Bring to the boil then reduce heat to low and cook, uncovered, for 30 minutes.
7. Spoon curry over rice, top with yoghurt and coriander. Enjoy!