Mushroom Curry Rice (Vegetarian)

Name: Mushroom Curry Rice (Vegetarian)
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 400 g Cooked rice; 250 g Button mushrooms; 1 Onion; 4 Cloves garlic; 1 Tbsp Chopped ginger; 2 Tbsp Curry paste; 2 Tbsp Curry powder; 1/2 Vegetable stock cube; Pinch Instant coffee powder; 1 Tbsp Ghee clarified butter; Salt and pepper

Nino @nino1992

Croatia

Another attempt at Japanese-style curry, because it's so tasty! This time, with mushrooms instead of tofu. Quick and easy, low in calories, and absolutely delicious! 🍛

This is the #vegetarian version. To make it #vegan, simply use oil instead of clarified butter (ghee) 🌱

Another attempt at Japanese-style curry, because it's so tasty! This time, with mushrooms instead of tofu. Quick and easy, low in calories, and absolutely delicious! 🍛

This is the #vegetarian version. To make it #vegan, simply use oil instead of clarified butter (ghee) 🌱

Nino @nino1992

Croatia

Another attempt at Japanese-style curry, because it's so tasty! This time, with mushrooms instead of tofu. Quick and easy, low in calories, and absolutely delicious! 🍛

This is the #vegetarian version. To make it #vegan, simply use oil instead of clarified butter (ghee) 🌱

Another attempt at Japanese-style curry, because it's so tasty! This time, with mushrooms instead of tofu. Quick and easy, low in calories, and absolutely delicious! 🍛

This is the #vegetarian version. To make it #vegan, simply use oil instead of clarified butter (ghee) 🌱

Saved

Ingredients

30 minutes

2 people

400 gCooked rice
250 gButton mushrooms
1Onion
4 Clovesgarlic
1 TbspChopped ginger
2 TbspCurry paste
2 TbspCurry powder
1/2Vegetable stock cube
PinchInstant coffee powder
1 TbspGhee clarified butter
Salt and pepper

Saved

Steps

30 minutes

1

Finely chop garlic and ginger. Slice the onion and mushrooms into medium large slices.
Dissolve half a vegetable stock cube in about 250ml of boiling water.
Cook rice while making the curry. I suggest using a rice cooker.
2

Add a tablespoon of ghee or oil to a pan, on high heat. Add two tablespoons of curry paste as well. First, add slices of onion, garlic and ginger.
Cook for a few minutes until the onion softens up and until fragrant.
3

Then, add the mushrooms. Add two tablespoons of curry powder and mix well to cover all ingredients with spices.
Add about half of the broth that you made using the vegetable stock cube and boiling water. Cook until you get a thicker consistency, then repeat.
Add salt and pepper to taste, if the stock cube is not enough (though it should be).
4

Cook until the mushrooms are soft and pliable. Add a pinch of instant coffee powder to the curry and mix well. Trust me!
5

Serve with rice and enjoy your meal!