Mushroom Curry

In the heart of an ancient forest, where amber leaves dance with the wind and twilight lingers like a whispered secret, a pot of mushroom curry bubbles over a crackling fire. This is no ordinary dish; it is a recipe passed down from the woodland sprites who gather the mushrooms at dawn, each one kissed by morning dew. Infused with the warmth of spices and the earthiness of the forest floor, this autumnal curry enchants the senses. As the first spoonful touches your lips, it's as though you've stepped into a hidden grove, where the magic of fall and the comfort of home meet in perfect harmony. With each bite, you are transported deeper into the enchanted woods, where the magic of fall wraps around you like a comforting cloak.

Ingredients

50 g unsalted butter

500 g mushrooms cut into quarters

4-6 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, finely chopped

1 teaspoon ground ginger

¼ teaspoon ground turmeric

½ teaspoon curry

1cup chopped tomatoes

1 teaspoon sugar

1 teaspoon cumin powder

1 teaspoon paprika

2 tablespoons coconut cream

2 tablespoons chopped cilantro

Cooked rice

Method

Melt the butter in a nonstick skillet over medium-high heat and cook the mushrooms for 10 minutes, or until the moisture has evaporated and they begin to brown.

Put it in a bowl and set it aside.

Heat the oil in the same pan over medium-high heat and add the onion and cook for 12-15 minutes until golden.

Reduce the heat to medium, then add the garlic and continue frying for 1 min.

Add the ginger, cumin, curry, turmeric, paprika, followed by the tomatoes and sugar.

Cook, uncovered, for 5 to 7 minutes.

Add the coconut cream and cook for a couple of minutes.

Pour in 100ml hot water and simmer for 3-4 minutes.

Season to taste, then return the mushrooms to the pan and stir to warm through.

Sprinkle with chopped cilantro and serve with cooked rice.

Enjoy the warmth of this lovely curry!

Recipe Creator: Minerva Aldrete