Name: Mushroom Curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Ingredients: 4 tablespoons oil (divided use); 4 tablespoons raisins; ½ cup (25 g) blanched slivered almonds; 2 small onions, thinly sliced; 1 green apple, peeled, cored and chopped; One 1- in (2.5- cm) piece fresh ginger, peeled and grated (about 1 tablespoon); 2 cloves garlic, minced; 1 teaspoon coriander seeds; 1 small jalapeño pepper, halved, seeded, and diced; 1 lb (500 g) baby bella mushrooms, sliced; 1 bay leaf; 1 large tomato, peeled and chopped; 2 stalks celery, chopped; 2 teaspoons curry powder; 2 teaspoons salt; ½ teaspoon freshly ground black pepper; Simple Steamed Brown Rice, or your favorite rice, for serving; 4 tablespoons chopped fresh coriander leaves (cilantro), for garnish; ½ teaspoon ground cumin; ½ teaspoon grated nutmeg; ½ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; ¼ teaspoon ground cardamom; ½ cup (125 ml) Coconut milk

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

This dish is an amalgamation of dishes from many different countries along the Silk Road. It features the apple, raisin, and nut topping characteristic of persian and Bukharian cuisine. The creamy base for the curry is made with chilies and ginger, typical of indian cuisine, while the coconut milk, which is often found in tropical Asian cuisines, tones down the heat. The liquid curry is so tangy and rich that it is the perfect complement to a rice dish, which will soak up all the flavors.</