Saucy Mushroom Curry with Ginger Raisin Rice

AuthorSylvieCategory, DifficultyIntermediate

This mushroom curry makes a superb comforting dish. It's spicy, a touch sweet from the coconut cream, has the right amount of tang from the lime juice, and the rice soaks up all this goodness!

Yields3 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
 3 ½ tbsp coconut oil
 1 cup Cremini mushrooms
 1 cup Oyster Mushrooms
 1 cup Shiitake Mushrooms
 1 purple onion, roughly chopped
 2 garlic cloves, grated
 2 medium ginger thumbs, grated
 1 dried chili pod
 2 bay leaves
 1 cinnamon stick
 1 tbsp cumin seeds
 salt to taste
 1 tsp black pepper
 2 tbsp Garam Masala
 ½ cup chopped coriander, plus more for garnish
 2 medium ripe tomatoes, roughly chopped
 1 tbsp natural honey
 400 ml coconut cream
 juice of 1 lime
 1 tbsp turmeric powder
 1 cup jasmine rice, washed and drained
 ¼ cup dried raisins
 finely chopped chili for serving
 lime wedges for serving
1

Add 1 1/2 tbsp of coconut oil in a heated large skillet. Cook mushrooms for 10 Minutes on high heat, or until they get a nice brown color. Remove the cooked mushrooms and set aside. Keep them covered so that they stay warm.

2

Switch to medium heat, add 1 tbsp coconut oil, onion, garlic, half the ginger, chili, bay leaves, cinnamon stick. Add cumin seeds, salt, black pepper, Garam Masala, chopped coriander, stir and cook for 5 Minutes or until fragrant. Stir in tomatoes, honey and cook for 5 Minutes. Pour in coconut cream, and simmer on low heat for 10 Minutes.

3

Remove chili, bay leaves, cinnamon stick, and blend the sauce using a stabmixer or a blender. Return sauce to skillet, stir in lime juice, simmer for 1 Minutes, and turn heat off.

4

In a medium put, stir fry the rest of the ginger and turmeric powder in 1 tbsp of coconut oil for 2 Minutes or until fragrant. Add jasmine rice, dried raisins, stir fry for 2 Minutes, until every grain is coated with oil. Add 1 1/2 cups of water, bring to a boil, and simmer until done, around 15-20 Minutes. Turn heat off and allow it to sit covered for few minutes. Fluff the rice with a fork before serving.

5

To serve, divide rive among plates, spoon the saucy curry and top with the beautiful browned mushrooms. Finish with coriander leaves, and chopped chili. Serve with lime wedges, and enjoy!

Ingredients

 3 ½ tbsp coconut oil
 1 cup Cremini mushrooms
 1 cup Oyster Mushrooms
 1 cup Shiitake Mushrooms
 1 purple onion, roughly chopped
 2 garlic cloves, grated
 2 medium ginger thumbs, grated
 1 dried chili pod
 2 bay leaves
 1 cinnamon stick
 1 tbsp cumin seeds
 salt to taste
 1 tsp black pepper
 2 tbsp Garam Masala
 ½ cup chopped coriander, plus more for garnish
 2 medium ripe tomatoes, roughly chopped
 1 tbsp natural honey
 400 ml coconut cream
 juice of 1 lime
 1 tbsp turmeric powder
 1 cup jasmine rice, washed and drained
 ¼ cup dried raisins
 finely chopped chili for serving
 lime wedges for serving

Directions

1

Add 1 1/2 tbsp of coconut oil in a heated large skillet. Cook mushrooms for 10 Minutes on high heat, or until they get a nice brown color. Remove the cooked mushrooms and set aside. Keep them covered so that they stay warm.

2

Switch to medium heat, add 1 tbsp coconut oil, onion, garlic, half the ginger, chili, bay leaves, cinnamon stick. Add cumin seeds, salt, black pepper, Garam Masala, chopped coriander, stir and cook for 5 Minutes or until fragrant. Stir in tomatoes, honey and cook for 5 Minutes. Pour in coconut cream, and simmer on low heat for 10 Minutes.

3

Remove chili, bay leaves, cinnamon stick, and blend the sauce using a stabmixer or a blender. Return sauce to skillet, stir in lime juice, simmer for 1 Minutes, and turn heat off.

4

In a medium put, stir fry the rest of the ginger and turmeric powder in 1 tbsp of coconut oil for 2 Minutes or until fragrant. Add jasmine rice, dried raisins, stir fry for 2 Minutes, until every grain is coated with oil. Add 1 1/2 cups of water, bring to a boil, and simmer until done, around 15-20 Minutes. Turn heat off and allow it to sit covered for few minutes. Fluff the rice with a fork before serving.

5

To serve, divide rive among plates, spoon the saucy curry and top with the beautiful browned mushrooms. Finish with coriander leaves, and chopped chili. Serve with lime wedges, and enjoy!

Saucy Mushroom Curry with Ginger Raisin Rice
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