Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mushroom curry #vegan #easyrecipe. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mushroom Curry #vegan #easyrecipe is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Mushroom Curry #vegan #easyrecipe is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have mushroom curry #vegan #easyrecipe using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mushroom Curry #vegan #easyrecipe:

1. Take For curry paste
2. Take 2 medium onions, chopped
3. Make ready 4-6 medium sized tomatoes, chopped (liquid included)
4. Take 2 garlic cloves, crushed (or 1 tablespoon garlic paste)
5. Prepare 1 thumb-size piece of ginger, peeled (or 1 tablespoon ginger paste)
6. Prepare 1 cup walnuts almonds, cashews or a mix
7. Make ready 1 teaspoon chilli powder (more to taste) - can use 1 fresh red chilli as well
8. Prepare 1 teaspoon turmeric powder
9. Get 1 teaspoon coriander powder
10. Make ready 1 teaspoon cumin powder
11. Make ready 1 tablespoon dried parsley (or another dried green herb)
12. Prepare 1 teaspoon salt
13. Make ready 1 tablespoon oil or ghee
14. Prepare For the Curry
15. Make ready 3-4 Sun-dried fenugreek leaves (Kasuri Methi) - can use curry leaves instead
16. Take 400 g mushrooms, chopped
17. Prepare 1 table spoon oil or ghee

Steps to make Mushroom Curry #vegan #easyrecipe:

1. 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.
2. 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.
3. 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.
4. 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.
5. Add the remaining ghee to the pan, add the mushrooms and cook, string well, until they soften but are still firm).
6. 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.
7. Garnish with fresh parsley or coriander, and serve with rice, noodles or over vegetables, like broccoli. Enjoy!

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