Kashmiri mushroom curry
1 cup(s), (1 x bunch) roots intact
1 medium, thinly sliced
2 clove(s), crushed
1 tbs, (3cm piece), finely grated
Indian curry paste
2 tbs, (korma)
500 g, (button), halved
Canned diced tomatoes
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
- Wash and finely chop coriander roots and 3cm of the stems. Remove coriander leaves and set aside. Heat oil in a large non-stick frying pan over medium heat. Cook onion, garlic, ginger and coriander root and stem mixture for 4 minutes or until softened. Add curry paste and cook for 30 seconds or until fragrant.
- Add mushrooms and cook, stirring, for 10 minutes. Add tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until sauce has thickened. Season with salt and freshly ground black pepper.
- Spoon curry into serving bowls. Serve with yoghurt and reserved coriander.