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    You are in: Home / Indian / Mushroom Curry Recipe
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    Mushroom Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Kozmic Blues's Note:

    This recipe was posted in response to a request for a vegetarian curry with mushrooms. This comes from the original Moosewood Restaurant Cookbook.

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    Units: US | Metric


    1. 1
      Melt butter in large skillet.
    2. 2
      Add onions and garlic and saute over medium heat.
    3. 3
      After onions begin to soften, add spices and salt.
    4. 4
      Saute another 5-8 minutes until onions are completely softened.
    5. 5
      Add celery and mushrooms.
    6. 6
      Mix well, cover and simmer for another 10 minutes, stirring occasionally.
    7. 7
      You can add up to 1/2 cup of water or reserved tomato juice to prevent sticking.
    8. 8
      When celery is tender, add tomatoes, apples, coconut, honey and lemon.
    9. 9
      cover and continue to cook until vegetable are tender, but not overly soft.
    10. 10
      Additional water may be added if pan gets too dry.
    11. 11
      Add cayenne to taste, remove from heat.
    12. 12
      Let curry stand, covered for another 10 minutes.
    13. 13
      Serve over rice.

    Ratings & Reviews:

    • on January 14, 2012


      We made this last night for dinner and followed the recipe exactly. Liked the dish, but did not love it. We served over jasmine rice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2008


      This was a nice, easy to follow recipe. I followed it exactly, using sliced baby bella mushrooms and one green apple, as per another reviewer. We love mushrooms, so this was good, but not so good that I'd make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2008


      This was wonderful. Truly wonderful! This was a rare instance of my following a recipe without tweaking it, and I'm glad I did -- I couldn't have improved on it. I think it was all the better for using Penzey's spices; I used the China Cassia cinnamon and the brown mustard seeds. Used crimini mushrooms. I never had any trouble with the pan going dry, so I didn't have to add any extra liquid. We had it over whole wheat couscous, with a salmon fillet on the side -- a wonderful meal. It makes me laugh that I have this cookbook, but never noticed (or tried) this recipe ... Thanks so much for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Mushroom Curry

    Serving Size: 1 (348 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 396.8
    Calories from Fat 230
    Total Fat 25.6 g
    Saturated Fat 20.1 g
    Cholesterol 15.2 mg
    Sodium 973.7 mg
    Total Carbohydrate 40.9 g
    Dietary Fiber 12.3 g
    Sugars 23.0 g
    Protein 9.9 g

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