Mushroom Curry

Name: Mushroom Curry
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 250 g button mushrooms, sliced; 3 Tbsp vegetable oil; 1 medium white onion; 1 tsp minced garlic; Scotch bonnet or preferred chillies, chopped (optional); 2 cups canned tomatoes; 1 tsp paprika; 1 tsp turmeric; 1 tsp curry powder; 1/2 tsp Chilli powder; Salt to taste; Fresh cilantro for garnish (optional)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I had a few too many mushrooms to use up before they saw the trash. So I decided to make a bang on mushroom curry that has certainly left me nostalgic. It was a typical wing it situation making this delicious dish so I urge you to make alterations as preferred and make it your family’s own.

Bianca Mwale @bianca_eatsy

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Ingredients

30 minutes

2 servings

250 gbutton mushrooms, sliced
3 Tbspvegetable oil
1medium white onion
1 tspminced garlic
Scotch bonnet or preferred chillies, chopped (optional)
2 cupscanned tomatoes
1 tsppaprika
1 tspturmeric
1 tspcurry powder
1/2 tspChilli powder
Salt to taste
Fresh cilantro for garnish (optional)

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Steps

30 minutes

1

In a shallow pan, heat oil and sauté onions, garlic and chillies until fragrant and translucent
2

Add all spices and cook stirring for 3 minutes to mellow flavors
3

Now add tomatoes and stir in the salt. Cook down for 5 minutes, stirring in between to prevent sticking and burning. Tomatoes won’t take too long to cook as canned tomatoes typically cook faster
4

Add mushroom to the tomato sauce, mix well and cover pan to cook on low heat for 5 minutes and allow mushrooms to release water. After 5 minutes add more water depending on how much the mushrooms already released and how much sauce you want in the end
5

Let simmer until mushrooms are cooked through and sauce is slightly thick
6

Enjoy with pasta, nsima/sadza, or bread