The good thing, when you cook for yourself as an adult, you can eat favourite food everyday. One of them for me is mushrooms. The other one is Indian food. And here we have this both combined in a tingy and fruity curry.

Don’t use coconut oil, it does not go well with mushrooms.
This curry can be eaten with bread, rice, pasta or quinoa, a jacket potato, potato gratin, rather dry as a wrap or pancake filler, or as a soup with some liquid added.
This is for one person, but it can be extended easily.

Preparation time approx. 30 minutes.

250 gr mushrooms – 1 medium-sized leek
a handful cranberries dried or fresh – yoghurt
5 black peppercorns – 1 tsp turmeric
1 tsp fennel seeds – 1/2 tsp fenugreek seeds
a dash lime/lemon juice – chili powder and salt to taste

Clean and chop the mushrooms and the leek. Prepare some hot water. Take a pan or a pot to fit in all ingredients.
Heat some vegetable oil or ghee on medium, when hot, fry fennel and fenugreek for a few seconds, add the leek, stir, put a lid on, cook for a few minutes, stir.
Next add the mushrooms, black pepper, turmeric and chili, stir and put on the lid.
High heat for a minute then stir and reduce heat, put lid on, let cook for about five minutes.
Add cranberries and stir again. Put the lid on and let it cook on low heat until the mushrooms soften and release their juice, it may take up to ten minutes.
Turn the heat high to fry the leeks and mushrooms, when it starts to roast, stir frequently and finally add some hot water and lime juice. Add more lime when dried cranberries have been used, otherwise only add a little dash.
Stir and cover with a lid, let it simmer on low heat for a couple of minutes, stir once in a while. Add more water when it sticks to the bottom.
Finally, add some salt to taste. Let it sit for a while and then serve it with some yoghurt on top.

You may add cubes of potatoes (at the beginning of the cooking), tofu or feta cheese, some scrambled egg, or to get it more fruity the flesh of a chopped orange. OK with chicken, too.

Guten Appo!

Keeps in the fridge for four days at least, but normally it won’t last that long.
I would not freeze it.

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