It’s cold outside, in stores Christmas music is already playing, so all I want when I get home is to feel cozy and eat something easy and flavored to warm me up. The first thing that comes to mind is the combination of mushrooms with curry that provides a little bit of everything plus something extra. It’s tasty, intriguing and delicious.
What you need:
– 500 g mix of mushrooms
– 1 medium zucchini
– 1 large onion
– 3 garlic cloves
– 1 tablespoon of mango chutney
– 500 g of red fresh tomatoes
– 1 teaspoon of mustard seeds
– 1 tablespoon of curry powder
– 1 teaspoon of turmeric
– 1 can/400 ml of coconut milk
– Coconut cooking butter or butter (for frying)
– 1 lime
– Basmati rice (brown or white)
If you use butter as a base for frying I recommend cooking it until the water and milk evaporate. This is the best method to obtain clear butter.
Start with cutting the mushrooms into larger pieces, not necessarily equal, but if you have small mushrooms just leave them whole. Transfer the mushrooms into the frying pan and cook them at medium to high heat until they become golden. Add the chopped zucchini.
Cut the onion, garlic, ginger and take the tablespoon of chili pepper (hot pepper is optional and to your personal taste) and add all to the pan. Season the mix with the mustard, curry and turmeric and leave it to cook for 3-4 minutes, just enough time for the spices to heat up and release their specific flavors.
Add the chopped tomatoes and the mango chutney and after 5 minutes the coconut milk. Add salt and pepper to taste. Cook at a low heat for a further 30 minutes. Add the lime juice and the chopped parsley right before the end.
Basmati rice accompanies curry very well. Cook the rice in a simple way (one part rice, three parts water), stir one onion and two chopped garlic cloves and then add the water. When it reaches the boiling temperature, add the rice in and cook according to the time indicated on the packaging. When ready, transfer it to the plate alongside the curry mix and… Bon Appétit!
As I am sure there won’t be any leftovers, I would rather focus on saying that you should always store your spices in good conditions in order to retain their true taste and flavor. Our containers can help in achieving this target, as they will protect your spices from outside factors.