Mushroom And Okra Curry Recipes

MUSHROOM AND OKRA CURRY

Steps:

• Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
• With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
• Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes.
• Uncover and cook the curry for 10 minutes more, or until the okra is tender.
• Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.

OKRA, ONIONS, AND MUSHROOMS

Steps:

• Heat the olive oil over high heat.
• Reduce heat to medium (6), and saute okra for 2 minutes.
• Add onions and saute for an additional 3 minutes.
• Add mushrooms, salt and pepper, and saute for an additional 10 minutes.

OKRA TAMARIND CURRY

Steps:

• Heat 1 tablespoon olive oil over medium heat in a large, deep skillet. Add okra and cook until the 'stickiness' of the okra is no longer visible and they begin to brown, about 10 minutes. Remove from heat and set cooked okra aside in a bowl.
• Heat remaining tablespoon of olive oil over medium heat in the same skillet. Add mustard seeds and cook until the seeds pop and are fragrant, about 5 minutes; add curry leaves and cook until fragrant, about 30 seconds.
• Stir in onions and garlic and cook until softened and brown, about 5 minutes. Mix in cooked okra and tomatoes; cook until they begin to stew, 3 to 5 minutes. Add cumin, salt, coriander, turmeric, and black pepper; mix well.
• Pour in water and bring mixture to a boil. Reduce to a simmer and cook until thickened, 3 to 5 minutes. Remove from heat and stir in cilantro and tamarind concentrate. Serve.

ONE-POT MUSHROOM & POTATO CURRY

Steps:

• Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
• Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.