r cubed = wreck.running recipes. Here's one I anticipate enjoying
again repeatedly. Super intense flavors, nice textures, and very
satisfying as a one dish (with whole wheat couscous) meal despite its
glaring lack of animals.
Quoted message said:From Najmieh Batmanglij's _Silk Road Cooking: A Vegetarian Journey_ -
enthusiastically recommended.
Mughal mushroom curry
servings: 4
prep time: 15 min
cook time: 60 min
4 T veg oil, butter, or ghee
1/2 c blanched almonds
1/4 c raisins
1 green apple, peeled & sliced
2 sm onions, peeled & thinly sliced
2 cloves garlic, peeled & sliced
1 t coriander seeds
1" fresh ginger, peeled & grated
1 bay leaf
2 Thai bird or serrano chilies, sliced
1 lb mushrooms, sliced
1 c chopped celery
2 t salt
1/4 t freshly ground pepper
2 t hot curry powder
2 t garam masala
1 lg tomato, peeled & sliced
1.5 c plain yogurt
2 t cornstarch dissolved in 2 T cold water
--- garnish ---
1/4 c chopped cilantro
1. In a wok or deep skillet, heat 2 T oil over medium heat, until very
hot. Add almonds, raisins, and apples, and stir-fry 20 seconds.
Remove with slotted spoon and set aside.
2. Heat remaining oil in same wok until very hot. Add onions and stir-
fry for 10 min, until translucent. Add garlic, coriander, ginger, bay
leaf and chilies, and stir-fry for 1 min. Add mushrooms and celery,
and cook for 5 min. Add salt, pepper, curry powder, garam masala and
tomato. Cover and cook over very low heat for 10 min.
3. Meanwhile, in a mixing bowl, combine the yogurt and cornstarch.
Beat, in one direction, for 5 min (you can use a food processor).
4; Just before serving, discard the bay leaves and gradually add the
yogurt mixture to the wok over very low heat, stirring constantly (to
prevent curdling).
5. Adjust seasoning to taste, cover and keep warm.
6. Transfer to a serving dish, garnish with the almond mixture from
step 1, and cilantro, and serve hot with rice, pasta, or couscous.