Mushrooms of any shape and variety are welcomed with open hands and a ready fork in my kitchen, and when I spice them up, as I did in this curry, bliss enters the equation.
This happens to be an ideal curry to serve alongside some savory bites, such as samosa or pakora. It works just as well as any sauce that you might make on the side to go along with your favorite savories. Needless to say, it is also divine served as a side with dal, rice and any Indian flat bread that you might fancy. My only regret is that I didn't double the recipe. Surely this dish will now become a staple in my kitchen.
Note: The yogurt in this dish is purely optional, so this dish is easily vegan-friendly. Coating the mushrooms with yogurt does however add a nice touch and helps them brown but I don't think there would be a appreciable difference. Don't let the list of ingredients intimidate you — I assure you it's really an easy dish to prepare.
|Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)|
|Recipe by Lisa Turner|
Published on October 25, 2013
Plump, tender succulent mushrooms simmered in a colorful and flavorful tomato curry sauce
Best-Ever Mushroom Sauce
Mushrooms Paprika (Houby Paprikas)
Audio Accompaniment: Minilogue
On the top of the reading stack: The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! by Kathy Hester