Curried mushrooms recipes

Curried mushrooms recipes

Chicken Coconut Curry 
Serves 6After stirring in coconut milk, do not let the sauce boil or milk will separate.1 lb. small red potatoes, halved or quartered
Coarse salt
1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ¾” strips
1 Tbsp. curry powder
3 tsp. veg. oil
6 garlic cloves, minced
¼ tsp. red pepper flakes
¾ cup canned coconut milk
1 Tbsp. tomato paste
1 cup frozen peas, thawed
¼ cup dry roasted peanuts, choppedIn a medium saucepan, cover potatoes w/ slated water by 1”. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain.

Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken.

Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water. Pour into pan, add peas, and stir until liquid just begins to simmer.

Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped with peanuts.

Curried mushrooms recipe
Curried mushrooms recipes

Recipe ingredients:

* 1/2 lb. mushrooms
* 1 large onion
* 1/4 teaspoon turmeric
* Salt to taste
* Chili to taste
Recipe method:

* Wash and finely slice mushrooms.
* Slice onion fine.
* Heat oil and add turmeric and onions.
* Fry until soft.
* Add the sliced tomatoes and cook for 3 minutes, stirring all the time.
* Add the mushrooms, cover and simmer for 15 to 20 minutes.
* Remove cover and dry out all the water.
* Serve hot.

Vegetarian curry recipe 

Curried mushrooms recipes
Recipe ingredients:
* 4-6 portions cooked rice
* Dairy or soya natural yoghurt, to serve
* 175 g. / 6 oz. green lentils
* 2 tablespoons sunflower oil
* 1 large onion, chopped
* 1-2 cloves garlic, crushed
* 1-3 tablespoons curry powder
* 1 red and 1 green pepper, stalk and seeds removed, chopped
* 2 carrots, peeled and chopped
* 2 x 400 g. / 14 oz. cans chopped tomatoes
* 1 heaped tablespoon tomato puree
* 300 ml. / 1/2 pint vegetable stock, make with a stock cube or bouillon powder
* 100 g. / 4 oz. frozen peas
* 3 tablespoons vegetarian pesto
* 175 g. / 6 oz. mushrooms, wiped and quartered
* 1 courgette, chopped
* Salt and freshly ground black pepper
Recipe method:* Place the green lentils in a large bowl and pour boiling water over them.
* Leave to soak for 30 minutes. Alternatively, buy a tin of pre soaked lentils. Drain.
* Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions are softening.
* Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time.
* Add the tomatoes, puree, stock, peas and pesto, bring to the boil and simmer until the lentils are tender, about 30 minutes.
* Add the mushrooms and courgettes and simmer for 5 minutes more.
* Season to taste.
* Add a swirl of dairy or soya natural yogurt and serve with cooked rice.
tags:Curried mushrooms recipes

Leave a Comment