I’ve been thinking about yoghurt and mushrooms! Why that’s been keeping me up nights, I don’t know, but needless to say, I set out to find some recipes that rock the combination. By far, my favourite has been this super quick and easy Mushroom Yoghurt Curry https://bit.ly/1RIAb2p by Helene D’Souza at blog Masala Herb. It serves 2 and is ready in 20 minutes flat!
Quick and Easy Mushroom Yoghurt Curry
Serve with plain cooked rice as a main dish or as a side with an Indian chicken dish.
1 medium onion
1 medium tomato
250g fresh mushrooms
1-2tbsp olive oil
1tsp chili powder
¼tsp turmeric powder
1tsp cumin powder
1 flat tsp coriander powder
1tbsp ginger-garlic paste
4½tbsp plain yoghurt
1tbsp fresh cream
fresh coriander, chopped
1 Rinse and chop your onion and cut your tomato into cubes. Rinse your mushrooms, pat dry and cut off the mushroom ends. Half or quarter the mushrooms if they are big in size.
2 Add the oil to a pan and fry first the onion until translucent then add the tomato. Stir-fry for a short time, then add in the chili powder, turmeric powder, cumin powder, coriander powder and the ginger-garlic paste. Stir-fry for a minute.
3 Now add the mushrooms and stir-fry for 2 minutes. Pour in the water, throw in a pinch of salt and pepper, mix the contents well and cook, stirring, for about 5 minutes on a lower heat until the mushrooms are soft.
4 Add the yoghurt to the mixture and the cream too. Mix the content well and let it cook for another 1-2 minutes so that the flavours can incorporate well.
5 Garnish with freshly chopped coriander.