17 minutes
A delightful and flavorful curry made with earthy mushrooms and tangy tomatoes. Perfect as a main course or a side.
tablespoons
teaspoons
Shallots, thinly sliced
cups
Garlic, minced
teaspoons
Oyster Mushrooms, chopped
cups
Portobello Mushrooms, chopped
cups
King Mushrooms, chopped
cups
Ripe Tomatoes, chopped
cups
teaspoons
Shallot Oil
teaspoons
teaspoons
teaspoons
1. Heat Oil and Add Turmeric
Begin by heating the peanut oil in a wok or wide pot until it gets hot. Then, add the turmeric and stir it in until it fully dissolves, releasing its earthy aroma.
2. Cook Shallots
Add the thinly sliced shallots and cook them over medium to medium-high heat for about 4 minutes, until they soften and turn translucent without browning.
3. Add Garlic
Once the shallots are ready, add the minced garlic and cook for another 1-2 minutes. The garlic should become fragrant but not burnt, enhancing the base flavors of your curry.
4. Cook Mushrooms
Raise the heat to high and add the chopped mushrooms. Stir-fry them for 4-6 minutes until they soften and release their liquid. You'll know they are ready when the mushrooms shrink and a small pool of liquid begins to form in the pot.
5. Add Tomatoes and Simmer
Add the chopped tomatoes and, if you prefer a bit more heat, the red chile powder. Bring the mixture to a boil, then lower the heat to let it simmer for about 5-7 minutes. This step allows the tomatoes to break down and meld with the flavors of the mushrooms, creating a harmonious sauce.
6. Finish and Serve
To finish, stir in the shallot oil, fish sauce, and salt. Let the curry cook for an additional 30 seconds to blend all the flavors together. Serve the curry hot or at room temperature, depending on your preference. Enjoy this earthy and tangy delight as a main course or a side!
By adding a splash of cream or coconut milk to the base recipe and a handful of fresh spinach, you can create a richer, creamier curry that pairs wonderfully with rice or flatbreads.
Swap out the mushrooms for cooked chickpeas and add a medley of vegetables like bell peppers, zucchini, and eggplant. This will turn the dish into a hearty, plant-based curry that's both nutritious and satisfying.
Incorporate chunks of chicken thigh or breast into the curry to add protein and create a more conventional meat-based curry. Allow the chicken to simmer in the sauce to become tender and flavorful.
Replace the mushrooms with a mix of seafood such as shrimp, fish, or mussels. The tomato base complements the seafood wonderfully, and with the addition of some fresh herbs like basil or cilantro, you can achieve a coastal-inspired curry.
Add cooked lentils to the base recipe and spice it up with more chilies or chili powder. The lentils add both protein and texture, making for a filling and spicy curry that's perfect for those who like it hot.
Comments (0)