Name: Baked Curry with Whole Spices
Prep time: 15 min
Total time: 15 min
Ingredients: 3 tablespoons corn oil or ghee; 450 g/1 lb large field mushrooms, washed and sliced; 2 teaspoons turmeric; 225 g/½ lb potatoes, peeled and cubed; 3 garlic cloves (optional); 2 cm/1 inch root ginger, crushed; 2 large onions and 1 large red pepper, finely sliced; 3 green cardamoms, split; 1-3 dried red chillis, split (depending on heat required); cloves, cinnamon stick and black peppercorns to taste; 2 teaspoons each cumin, coriander and mustard seeds, ground; salt and lemon juice to taste

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Mushrooms and potatoes make a happy combination in a curry. In this recipe, baked in the oven, the mushrooms lose some of their liquid, which subtly flavours the spiced sauce. The potatoes soak up the spices and also take on a little of the mushroom flavour. Eat with brown rice or cous cous, jajiki, onion bhaji and lime chutney.