Mushroom Curry

Serves 2

4 tbsp vegetable oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1-2 red chilies

1 cup onion, chopped

1 sprig fresh curry leaves (about 10-15), do not use dry - only fresh

1 tsp ginger, minced

1 tsp garlic, minced

1/2 cup to 1 cup tomato, chopped

4 cups button mushrooms, halved

Add chop1 tsp chili powder

1 tsp turmeric powder

3 tsp coriander powder

1/2 tsp lemon juice

1 cup coconut milk

1 tbsp kasoorie methi, ground (also know as fenugreek)

1/4 tsp garam masala

• Heat oil over medium to high heat in a sauce pan and add mustard seeds and cumin seeds, heating until they start to pop/crackle. Add red chilies and curry leaves.

• Add chopped onion, ginger and garlic; cook until soft.

• Add chili powder, turmeric and coriander and cook for 5 minutes.

• Add chopped tomatoes and cook for 5-7 minutes. Add mushrooms and mix well.

• Once mushrooms are cooked, add coconut milk, lemon juice, sugar and bring to a boil.

• Add garam masala and taste for seasoning - add salt if necessary.

Serve with basmati rice