Madras mushroom curryNovember 14, 2013
A fragrant combination of spices intertwined with the earthy taste of mushrooms.
Ingredients for two people
|2 tbs||vegetable oil|
|1/2||red onion, finely diced|
|40 g||yellow curry paste|
|200 ml||coconut milk|
|1 tin||diced tomatoes|
|300 g||potatoes, chopped into 4cm cubes|
|250 g||button mushrooms, halved|
|3 tbs||coriander, leaves separated|
For the curry
Heat some vegetable oil in a pan over medium-high heat. Add the red onion and the yellow curry paste and sauté for 3-5 minutes. Add in the coconut milk, and the diced tomatoes, bring to the boil and add the chopped potatoes. Leave to simmer for 20 minutes or until the potatoes are cooked through – you can test this by simply piercing them with a knife. In the last 5 minutes of the cooking add the button mushrooms.
For the rice
While the curry is simmering, bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
Divide the rice between bowls and spoon over the mushroom and potato curry, garnish with the chopped coriander.
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