Nepali Aloo Tama Mushroom Curry

Ingredients

• 1 tablespoon neutral oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 small potato, cubed
• 1 cup bamboo shoots, rinsed
• 6 ounces mushrooms, halved
• 1 tomato, chopped
• 1/2 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 1/2 cups vegetable stock
• cilantro and rice, to serve

Steps

1. Heat oil in a saucepan over medium heat. Cook onion for 3 minutes, then add garlic and ginger for 30 seconds.
2. Add potato, bamboo shoots, mushrooms, tomato, turmeric, coriander, and cumin. Cook for 3 minutes, stirring often.
3. Pour in stock, bring to a simmer, and cover. Cook for 15 minutes until potato is tender.
4. Uncover and simmer 3 minutes to concentrate the broth. Taste and season with salt and a squeeze of lemon if desired.
5. Serve the curry over warm rice with cilantro.

Allergen note: No major allergens in the base recipe.

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