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Mushroom Curry
Mushroom Curry

Before you jump to Mushroom Curry recipe, you may want to read this short interesting healthy tips about Some Foods That Are Good For Your Heart.

You already know that the body calls for a heart that is strong and healthy. Think about this: How can the rest of your body stay healthy if your heart is in bad shape? You already know that working out on a regular basis and following a healthy lifestyle both factor to a great extent into the overall health of your heart. Are you aware, however, that several specific foods are terrific for making your heart be healthier? Go on reading to find out which foods are great for your heart.

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There are many foods that you can include in your diet that are great for your body. The truth is that all the foods that we’ve mentioned here can help your body in many ways. They are essentially great, though, for promoting a healthy heart. Start eating these hearty foods regularly. Your heart will be much heartier if you do!

We hope you got benefit from reading it, now let’s go back to mushroom curry recipe. You can have mushroom curry using 15 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Mushroom Curry:
  1. Prepare 2 tbs olive oil
  2. You need 500 g mixed mushrooms (we used portobello, Swiss brown and button) - roughly chopped
  3. Take 2 garlic cloves - thinly sliced
  4. Take 5 cm piece ginger - shredded
  5. Take 1 white onion - thinly sliced
  6. You need 1 long red chilli - thinly sliced
  7. Provide 1 tsp ground turmeric
  8. Provide 1 tsp ground fenugreek seeds
  9. Use 1 tsp black mustard seeds
  10. Get 1 1/2 tsp mild curry powder
  11. Get 500 g ripe tomatoes - roughly chopped, or 400g can chopped tomatoes
  12. Take 1 tbs mango chutney
  13. Prepare 400 ml can coconut milk
  14. You need 200 g paneer - chopped
  15. Take cooked brown basmati rice, coriander leaves and lime wedges - to serve
Steps to make Mushroom Curry:
  1. Preheat the oven to 200°C.
  2. Heat half the oil in a large flameproof casserole over medium heat. Add mushroom and cook for 5-8 minutes or until softened and golden. Add remaining 1 tbs oil, then garlic, ginger, onion, chilli and spices. Cook for a further 2 minutes, stirring continuously, or until the spices are toasted and fragrant, and the onion has softened. Add the tomato, mango chutney and coconut milk, and stir to combine. Season. Bring to a simmer, then scatter over paneer.
  3. Transfer to the oven and cook for 30 minutes or until the paneer is a golden colour and the curry has thickened slightly.
  4. Serve the curry with rice, coriander leaves and lime wedges.

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