Winter mushroom curry

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

"The strong dark flavours of this recipe require a fruity wine with plenty of acid so it calls for the old stand-bys; a Cote du Rhone such as Domaine de l'Espigouette or a Montepulciano d'Abruzzo such as the one from Jasci Donatello."

Serves 2

Ingredients

• 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

Method

1. Heat the oil in a small saucepan on a lowish heat.
2. 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.
3. Now add the ginger, chilli and garlic.  Stir and allow them to fry for a minute.
4. Add the tomato puree, chilli powder, coriander powder, turmeric powder, garam masala and salt.  Stir well.
5. Now add the yogurt and stir again.
6. 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.
7. Switch off the heat, stir in the  chopped coriander and serve with bread or rice.