Monday, January 17, 2011

Moosewood Mushroom Curry

Week 2 of my Great Vegetarian Adventure has begun. This recipe (also from the Moosewood Cookbook) kept me warm and happy on our three snow days last week. (Or maybe it just kept me eating and thus prevented me from making everyone around me miserable complaining so much. Either way, it worked.)

So I totally didn't take this picture, but this person did!
Moosewood Mushroom Curry
2 Tbs butter or margerine (I used olive oil)
2 cups chopped onion
3 medium cloves garlic, minced
1 tsp cumin
1 tsp. cinnamon (I added another 1/2 a tsp.)
1 tsp. turmeric (I, uh, tripled this. I think I was an Indian in a past life.)
1 tsp. powdered ginger
1 tsp. mustard seeds
1/2 tsp. cloves or allspice
1 1/2 tsp. salt
1 cup chopped celery
1 1/2 lbs mushrooms, coarsely chopped
3 medium sized tomatoes, chopped (Ok, ok. I used whole canned tomatoes. I don't have all day here!)
2 medium tart apples, chopped
1/2 cup shredded unsweetened coconut
1 Tbs. honey (optional, but I obviously took the option)
3 to 4 Tbs lemon juice
Cayenne, to taste (which means I didn't put any in)

1) Heat the butter olive oil in a large, deep skillet. Add onions and garlic, and saute over medium heat. When you get bored After a few minutes, add the spices and salt. Saute another 5 to 8 minutes, or until you can't stand it anymore the onions are soft.

2) Add celery and mushrooms. Mix well, cover, and simmer another 8 to 10 minutes. Attempt to entertain your roommate by shouting "simma down, simma down", but realize she doesn't think it's funny. (To be honest, neither do you.) Stir occasionally. You can add up to 1/2 cup of water to prevent sticking. (I'm not sure what happens if you don't add the water, but I wasn't about to find out.)

3) When the celery is slightly tender, add tomatoes, apple, coconut, honey, and lemon juice. Cover and cook until everything is tender but not mushy. (Ew.) Let sit for about 10 minutes before serving. Serve over instant brown rice. 

And, voila! You will be transported from your tiny, icy cold apartment to the curry scented shores of India. You.Are.Welcome. 

Now that you owe me big time for feeding you so well, pop on over to read Allison's Happy Tales blog. Not only is she also from Charlotte, she gave me a shout out AND has the cutest dog ever. Win-win-win. 


Every Little Thing said...

That's an intense recipe, girl! I don't think I've attempted anything that crazy :) It looks good though!

Adrienne Shubin said...

This looks fantastic! I adore Indian food and just happen to have some frozen naan I need to use - I will make this later this week.

Did you use regular button mushrooms? Or something more exotic?

Nourhan @ Miss Anthropist's Kitchen said...

Love this! It looks absolutely delicious :)

Allison @ Happy Tales said...

Awww girl thanks for the shoutout! I only now saw this after a long day at work and it totally made my day (even though it's now past midnight, ha!)

Alyssa @ Life of bLyss said...

You, lady, crack. me. up.

I feel like I want to lasso you over to Virginia Beach to come live with me and just follow me around and keep me happy all day. :) Delio?

P.S. I love you so much you're now on my blogroll. you go, girl!

Unknown said...

This looks delish. Can't wait to try it!

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