super spicy mushroom curry

we never ate mushrooms growing up. my mom never bought them and i'd never tasted one till i was in my twenties. never having tasted them, i thought they were horrible, nasty, mushy brownish gray things to top pizzas with. i had no idea i was just eating them prepared all wrong.

then after all those wasted years, i had my first portabella burger and that was all she wrote. it was mushroom love after that. i still prefer them lightly sauteed or fresh. more recently however, i had a mushroom curry at an indian wedding and it was outstanding. here is my re-creation of that dish.

spicy mushroom curry

serves 2-3

prep time: 10 min

cook time: 15 min

vips:

• 1 pint. cleaned and quartered button mushrooms
• 1/2 onion diced
• 2 tomatoes diced
• 1/2 cup yogurt, buttermilk or sour cream
• 1 clove garlic minced
• 1/2" ginger minced
• 1/2 teaspoon turmeric
• 1/2 teaspon chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon coriander-cumin powder
• 2 teaspoons oil
• handful of chopped cilantro
• salt to taste

the play:

• heat oil in nonstick pan
• add onions and saute few minutes until transparent
• add the garlic, ginger and all the spices, saute for a couple more minutes
• add the tomatoes and salt and fry until mushy - about 5 min
• add mushrooms, fry for another 5 min
• stir in yogurt or buttermilk or sourcream until it comes to a simmer
• garnish with cilantro and serve with roti, toasted naan, lavash or steamed rice