Mushroom Curry

• YIELD: Serves 4 (4 Servings)
• PREP: 5 mins
• COOK: 35 mins
• READY IN: 40 mins

Ingredients

• 1 Tsp Coconut Oil
• 1 Tsp Cumin Seeds
• 1 Tsp Yellow Mustard Seeds
• 1 Brown Onion Diced Finely
• 3 Cloves of Garlic Minced
• 2 Tbsp Garam Masala
• 2 Tsp Fenugreek Leaves/Fenugreek Powder
• 1 Tsp Cumin Powder
• 2 Tbsp Ground Turmeric
• 2 Cups Sliced Button Mushrooms
• 2 Cups Water
• 1 Can of Crushed Tomatoes
• 1 Tbsp Tomato Paste
• 1 Can Drained and Rinsed Navy Beans

Instructions

1. Heat oil in a large pot, and add mustard and cumin seeds; heat until they pop
2. Add onions and garlic, and cook until fragrant
3. Stir in garam masala, fenugreek, cumin and turmeric, then add the mushrooms, stirring gently
4. Pour in water, tomatoes and tomato paste - bring to a gentle boil, then simmer for 15 minutes
5. Add the navy beans, and keep over a medium heat for another 10 minutes
6. Add salt to taste, fresh black pepper, and coriander
7. Serve with fresh naan, rice or a salad

• CUISINE: Indian
• COURSE: Main Meals
• SKILL LEVEL: Easy