This is an unusual vegetable curry recipe for me as it does not contain onions and, as a result, has a smoother texture than some of my other dishes. The combination of cloves, star anise and garam masala gives it a warm, wintery flavour that is perfect for the dark and rainy nights in the run up to Christmas. This is not a heavy dish, and so is good served either as a light meal with bread or as a side dish.
Wine suggestions from Kevin at halfwine.com
- 1/2 tablespoon light tasting vegetable oil
- 5 curry leaves
- 1/2 teaspoon mustard seeds
- 1 bay leaf
- 4 cloves
- 1 star anise
- 7 grams root ginger - peeled and grated
- 1 green chilli - chopped
- 2 cloves garlic - crushed
- 1 tablespoon tomato puree
- 1/4 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon salt
- 3 tablespoons natural yogurt
- 300 grams cup mushrooms - washed and sliced
- Small handful coriander - chopped
- Heat the oil in a small saucepan on a lowish heat.
- When the oil is hot add the curry leaves, mustard seeds, bay leaf, cloves and star anise and let them cook for a minute or so.
- Now add the ginger, chilli and garlic. Stir and allow them to fry for a minute.
- Add the tomato puree, chilli powder, coriander powder, turmeric powder, garam masala and salt. Stir well.
- Now add the yogurt and stir again.
- Add the sliced mushrooms to the pan and stir well. Place a lid on the pan and cook on a low heat until the mushrooms are tender - in the region of ten minutes. Stir occasionally.
- Switch off the heat, stir in the chopped coriander and serve with bread or rice.