Curried mushrooms

General

This creamy coconut curry sauce is also especially good combined with zucchini or cauliflower. Serve over freshly cooked aromatic rice.

Ingredients

• 1 (13.5-ounce) can unsweetened coconut milk
• 1 teaspoon grated fresh ginger
• 3 garlic cloves, chopped
• 2 small fresh or dried chiles, seeded and chopped
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• 2 tablespoons grapeseed oil
• 1 yellow onion, thinly sliced
• 1 pound white mushrooms, quartered
• 1 (14.5-ounce) can diced tomatoes, drained
• Salt

Procedure

1. Use your blender to combine the coconut milk, ginger, garlic, chiles, coriander, cumin, and turmeric and blend until smooth.
2. In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, until golden brown, about 10 minutes.
3. Add the mushrooms and cook until softened, 5 minutes.
4. Stir in the tomatoes, the reserved coconut milk mixture, and salt to taste.
5. Cook, stirring, until the sauce thickens, about 15 minutes.