I suppose I feel obliged to comment on That Photo by Kim Kardashian; to whit, I’m reminded I need somewhere new to park my mountain bike.
Saturday dinner was tasty homity pie and breaded mushrooms at the lovely Jekyll & Hyde pub, Home of the Yes You Have More Than One Vegetarian Option and they ALL look taaaasty menu. Sunday was Whatsleftoftheauberginechilli on toast, then a 45 minute walk at a brisk trot to the EnormoAsda, as I needed the ingredients for a Fattoush salad for Sunday dinner at Dad’s. Also picked up some ‘shrooms for this highly spicy mushroom curry.
INGREDIENTSBox white mushrooms, skinned Couple generous handfuls frozen peas Decent dash of ginger, chilli, turmeric, coriander, garam masala, mustard seeds, cumin, fenugreek and curry powder 1 medium onion, finely chopped 1 tin chopped tomatoes Mugful of coconut milk Handful cashews Small handful urad dhal Vegetable oil Salt This is quite a complex curry spice-wise, so all timings are approximate. Best to taste as you go along and lengthen/shorten cooking times depending on how the ingredients are reacting together. Would quite like to try this with mange tout instead of peas as well….
Cook the frozen peas for a few minutes in boiling water. Drain and set aside.
Heat vegetable oil in a wok and fry the mushrooms until lightly golden. Place on kitchen towel on a plate to drain off excess oil.
Wipe the wok then add a little more oil. Fry the mustard seeds for a minute or so.
Add the cumin, fenugreek and urad dal. Lower the heat and fry the lentils and spices for 5 minutes.
Add the onions, fry for another 5, until onions are golden.
Add the garlic and ginger, fry for a few minutes more.
Add coriander powder, red chili powder, turmeric powder and garam masala powder. Mix well, fry for a minute or so until fragrant.
Add the tomatoes and heat until starting to boil.
Add the coconut milk, cashews and curry powder plus salt. Stir for a minute or so and add a little water depending on how thick you want the consistency of the curry.
Add the mushrooms and peas, bring to the boil then simmer with the lid partially on for 10 minutes.
Serve hot with plain naan or plain rice.