Goan Uddamethi Mushroom Coconut Curry

Ingredients

• 300 g cremini mushrooms, halved
• 1 tbsp coconut oil
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 small tomato, chopped
• 1/4 tsp fenugreek seeds
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 180 ml light coconut milk
• 120 ml vegetable stock
• 2 tbsp chopped cilantro
• 2 cups cooked rice or millet, for serving

Steps

1. Slice the onion and mushrooms and measure the spices so the curry comes together without overcooking the aromatics.
2. Heat coconut oil in a skillet, add fenugreek seeds for 15 seconds, then cook onion for 4 minutes until softened.
3. Add garlic, ginger, turmeric, and coriander and stir for 30 seconds until fragrant.
4. Add mushrooms and cook for 5 minutes until browned, then stir in tomato.
5. Pour in coconut milk and stock, simmer uncovered for 8 to 10 minutes until the sauce lightly coats the mushrooms.
6. Season, add cilantro, and serve with the rice or millet.

Allergen note: Contains coconut. Check curry paste labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.