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Mushroom Curry

Tummy.Tucker's picture
Ingredients
  Margarine 2 Teaspoon
  Onion 1⁄3 Cup (5.33 tbs), sliced
  Ginger root 1 Teaspoon, minced
  Ginger root 1 Teaspoon, peeled and minced
  Basil leaves 1⁄4 Teaspoon, crushed
  Dill seed 1⁄4 Teaspoon, crushed
  Marjoram leaves 1⁄4 Teaspoon, crushed
  Thyme leaves 1⁄4 Teaspoon, crushed
  Parsley 1⁄4 Teaspoon, minced
  Turmeric 1⁄2 Teaspoon
  Fresh parsley 1⁄4 Teaspoon, minced
  Turmeric 1⁄2 Teaspoon, ground
  Mushrooms 1⁄2 Cup (8 tbs), trimmed
  Whole mushrooms 1⁄2 Cup (8 tbs), stems trimmed (Small Ones)
  Cauliflower florets 1⁄2 Cup (8 tbs) (Small Ones)
  Tomato 1 Medium, diced
  Tomato 1 Medium, seeded and diced
  Lemon juice 1 Teaspoon
  Bay leaf 1⁄2
  Flat-leaf parsley 1 Tablespoon, shredded
  Long grain rice 1 Cup (16 tbs), cooked (Hot Ones)
  Italian flat leaf parsley 2 Tablespoon, shredded
  Curry powder 1⁄2 Teaspoon
Directions

MAKING
1) In a 8 or 9 inch non-stick skillet, saute the onion and ginger in the margarine over a medium heat for about 1 minute until the onion is softened.
2) Stir in the basil, dill seed, marjoram, thyme, minced parsley and turmeric, mix well.
3) Stir in the mushrooms, cauliflower, tomato, lemon juice, bay leaf and curry powder.
4) Simmer on a low heat for 8 to 10 minutes, stirring often, until the vegetables are tender.
5) In a serving bowl, spoon the rice, discard the bay leaf and spoon curry over rice.

SERVING
6) Garnish with the Italian parsley and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
1

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