Madras mushroom curry

November 14, 2013
by hellofreshau Uncategorized @au

    A fragrant combination of spices intertwined with the earthy taste of mushrooms.

    Mushroom-curry - Copy

    Ingredients for two people

    2 tbsvegetable oil
    1/2red onion, finely diced
    40 gyellow curry paste
    200 mlcoconut milk
    1 tindiced tomatoes
    300 gpotatoes, chopped into 4cm cubes
    250 gbutton mushrooms, halved
    150 grice
    3 tbscoriander, leaves separated

    Hellofresh recipe

    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.

    To serve

    Divide the rice between bowls and spoon over the mushroom and potato curry, garnish with the chopped coriander.

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