3 tbsp oil
1 tsp curry paste
1 medium onion, chopped
225 small button mushrooms - halved
175 g frozen peas, defrosted
125 g natural yogurt
1 small bunch fresh coriander - chopped
1 salt, to taste
A Recipe for
Simple Mushroom Curry
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| John Thorne, American food writer |
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This Recipe for Simple Mushroom Curry is one of thousands in the Recipes-to-go Meal Cookbook.
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Food is an important part of a balanced diet. |
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Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
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This is a recipe for Simple Mushroom Curry from the recipe cookbook of Recipes-to-go (Meal)
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
The simple stir-frying of mushrooms and peas with curry paste and
yogurt makes an incredibly good dish, garnished with that typically
Indian herb, coriander. Serve with basmati rice and some poppadams
and it is a feast.
Heat the oil in a heavy pan and stir in the curry paste and the
onion. Fry gently until soft. Add the mushrooms, turn the heat up a
little and stir-fry for 2 minutes. Add the peas and mix well. Add
salt to taste and a little water. Gradually stir in the yogurt and
mix well. Simmer over a gentle heat until the sauce thickens and the
mushrooms and peas are well cooked. Stir in the chopped coriander and
it is ready to serve.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Serves: 2
Simple Mushroom Curry Recipe brought to you by Recipes To-Go