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As you can see, it’s easy to begin integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to mushroom curry #vegan #easyrecipe recipe. To make mushroom curry #vegan #easyrecipe you only need 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mushroom Curry #vegan #easyrecipe:
- Provide of For curry paste.
- Prepare 2 of medium onions, chopped.
- Use 4-6 of medium sized tomatoes, chopped (liquid included).
- You need 2 of garlic cloves, crushed (or 1 tablespoon garlic paste).
- Provide 1 of thumb-size piece of ginger, peeled (or 1 tablespoon ginger paste).
- Use 1 cup of walnuts almonds, cashews or a mix.
- Provide 1 teaspoon of chilli powder (more to taste) – can use 1 fresh red chilli as well.
- Provide 1 teaspoon of turmeric powder.
- Take 1 teaspoon of coriander powder.
- Provide 1 teaspoon of cumin powder.
- Get 1 tablespoon of dried parsley (or another dried green herb).
- Prepare 1 teaspoon of salt.
- You need 1 tablespoon of oil or ghee.
- Provide of For the Curry.
- Take 3-4 of Sun-dried fenugreek leaves (Kasuri Methi) – can use curry leaves instead.
- Get 400 g of mushrooms, chopped.
- Get 1 table spoon of oil or ghee.
Instructions to make Mushroom Curry #vegan #easyrecipe:
- Roughly chop onions and garlic (I put mine in food processor). Heat the medium-depth pan with 1 tablespoon of ghee, and add onions and garlic. Cook until the onions start looking translucent but not brown. NOTE: you can skip this step and just add fresh ingredients to food processor from the get go..
- Add spices for the curry paste and chopped tomatoes and cook until tomatoes are soft and their skin starts to peel off. NOTE: you can skip this step and just add all the ingredients to the food processor raw..
- Let it cool for a few minutes and transfer to food processor. Add nuts and and add 1-2 cups of water and run until paste is mixed well and mostly smooth..
- Chop the mushrooms to the desired size. I mixed the kinds of mushrooms and cut them in large chunks, as it gives the curry a more hearty look after..
- Add the remaining ghee to the pan, add the mushrooms and cook, string well, until they soften but are still firm)..
- Add curry paste, Sun-dried fenugreek leaves (Kasuri Methi) or curry leaves and water if needed. Cook for 10 min (more to blend flavours). TThe paste should not be runny at the end. NOTE: Remember to taste and adjust salt and chilli if needed..
- Garnish with fresh parsley or coriander, and serve with rice, noodles or over vegetables, like broccoli. Enjoy!.
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