Mushroom Curry

 Mushroom Curry

Ingredients:

• 500g mushrooms, sliced

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 inch ginger, grated

• 2 medium tomatoes, chopped

• 1 can (400ml) coconut milk

• 2 tablespoons curry powder

• 1 teaspoon turmeric powder

• 1 teaspoon cumin seeds

• 2 tablespoons vegetable oil

• Salt to taste

• Fresh coriander for garnish

Kitchen Tools Needed:

• Large pan

• Chopping board

• Knife

• Measuring spoons

• Wooden spoon

Instructions:

• Heat the vegetable oil in a large pan over medium heat.

• Add the cumin seeds and let them sizzle for a few seconds.

• Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.

• Stir in the curry powder and turmeric powder, cooking for another minute.

• Add the chopped tomatoes and cook until they soften.

• Add the sliced mushrooms and cook for about 5-7 minutes until they release their moisture.

• Pour in the coconut milk and bring to a simmer. Cook for another 10 minutes, stirring occasionally.

• Season with salt to taste and garnish with fresh coriander before serving.

Macros:

• Total Calories: 350kcal

• Carbs: 30g

• Proteins: 10g

• Fats: 20g