Serves: 3-4 people
Prep time: 40 minutes
What you’ll need:
- 20 whole white/cremini mushrooms, sliced
- 1 small red onion, finely chopped
- 1 tsp ginger-garlic paste (or 1/2 tsp grated ginger and 1/2 tsp chopped garlic)
- 2 tomatoes, roughly chopped (skinned and deseeded for a better flavor, but optional)
- 1/2 cup light coconut milk
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp – 1 tsp red chili powder (scale back if sensitive to spice)
- 1 tsp salt, plus more to taste
- 2 tbsp chopped coriander leaves
- 1 tbsp olive oil
What you’ll want to do:
- Fry the onion and ginger-garlic paste in the oil until you get a slight aroma
- Add the tomato and sauté for a few minutes
- Add the turmeric powder and salt and continue stirring until the tomatoes become soft
- Add the sliced mushrooms and cook until soft
- Finally add the remaining spices and coconut milk
- Let this simmer for 5 minutes
- Remove from the heat and garnish with coriander leaves
- Enjoy with steamed rice or roti!