MUSHROOM CURRY
With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.
Provided by Jamie Oliver
Categories Jamie Magazine Mushroom Curry
Time 45m
Yield 4 to 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden.
- Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
- Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it's smelling lovely, stirring continuously.
- Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.
- Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
- Meanwhile, cook the rice according to the packet instructions.
- Taste and season as required, adding a little lime juice if needed.
- Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.
Nutrition Facts : Calories 411 calories, Fat 22.4 g fat, SaturatedFat 15.4 g saturated fat, Protein 10.8 g protein, Carbohydrate 43.8 g carbohydrate, Sugar 11.9 g sugar, Sodium 0.19 g salt, Fiber 5.4 g fibre
CURRIED MUSSELS
This is a spicy curried dish that my English husband loves! Great as an appetizer or as a main dish. For less spicy/hot, reduce ginger and/or curry paste. Serve with your favorite crusty bread for dipping.
Provided by Soundergirl25
Categories Seafood Shellfish Mussels
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
- Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
- Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 16 g, Cholesterol 74.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 869.4 mg, Sugar 1.4 g
MUSHROOM CURRY
This recipe was posted in response to a request for a vegetarian curry with mushrooms. This comes from the original Moosewood Restaurant Cookbook.
Provided by Kozmic Blues
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter in large skillet.
- Add onions and garlic and saute over medium heat.
- After onions begin to soften, add spices and salt.
- Saute another 5-8 minutes until onions are completely softened.
- Add celery and mushrooms.
- Mix well, cover and simmer for another 10 minutes, stirring occasionally.
- You can add up to 1/2 cup of water or reserved tomato juice to prevent sticking.
- When celery is tender, add tomatoes, apples, coconut, honey and lemon.
- cover and continue to cook until vegetable are tender, but not overly soft.
- Additional water may be added if pan gets too dry.
- Add cayenne to taste, remove from heat.
- Let curry stand, covered for another 10 minutes.
- Serve over rice.
Nutrition Facts : Calories 396.8, Fat 25.6, SaturatedFat 20.1, Cholesterol 15.3, Sodium 973.7, Carbohydrate 41, Fiber 12.3, Sugar 23, Protein 10
SAUTEED CURRIED MUSHROOMS
quick and easy dish, can be used as a side or as a quick meal on its own with some french bread on the side
Provided by sonnyu28
Categories Vegetable
Time 11m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 8
Steps:
- saute onion and mushrooms on medium heat with olive oil, curry powder and paprika powder for 5 minutes.
- ad salt and pepper to taste.
- ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
- serve with your favorite protein or on its own with buttered french bread.
Nutrition Facts : Calories 97.2, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 20.5, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 1.9
CURRIED MUSHROOM HOT POT
This steaming curried-mushroom soup with a touch of coconut and lemon warms you up on a cold winter day!
Provided by Anita Chen
Categories World Cuisine Recipes Asian Indian
Time 37m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare a saucepan with cooking spray and place it over high heat. Place the onion in the saucepan; cook and stir for 2 minutes. Sprinkle the curry powder over the onion; stir to coat evenly. Add the chicken broth, lemon, ginger, sugar, and salt to the onions. Reduce heat to medium; cook and stir for 2 to 3 minutes. Stir in the mushrooms and cook another 3 minutes. Mix in the coconut milk and lemon juice; stir and remove from heat.
- Drop the lemon leaves into the soup; allow to sit for 5 minutes. Remove leaves before serving.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 16.4 g, Cholesterol 5.6 mg, Fat 22.1 g, Fiber 5.7 g, Protein 6.1 g, SaturatedFat 18.3 g, Sodium 1331.1 mg, Sugar 5.7 g
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