By Almas Khan
Author of Poppadom Preach
This is my recipe for a quick, sauceless mushroom curry, best served with olives and tortilla wraps (I know it’s not healthy but rather a guilty pleasure, but I love it with some potato chips, too—try baked if you’re terribly guilt-ridden) on the side. From start to finish it should take no more than 20 minutes, perfect for those evenings when you really don’t want to spend a lot of time in the kitchen.
If you want something hotter, add more chiles, or skip them if you prefer tamer levels. I always wash my fruit and veggies, and recommend you do the same.
1-2 pint-sized containers of mushrooms, your choice
6 small green chiles
2 medium-sized onions
4 fresh tomatoes, or a half can peeled whole tomatoes
1 teaspoon garlic powder or 3 cloves of fresh garlic, minced
Splash of balsamic vinegar or lemon juice
Very generous squirt of ketchup
Salt to taste
1 tablespoon butter
Wash and slice the mushrooms and allow to dry (pat with paper towels if necessary). Chop the onions. Heat a healthy splash of olive oil to a wok and heat on medium until oil is sizzling. Add onion and garlic and cook until onion starts to soften.
Add the mushrooms and turn up the heat slightly. Mushrooms have a lot of water in them, and it’s important to cook them until all the water has evaporated. You don’t want the dish to taste soggy. Once the watery liquid at the bottom of the pan has reduced, add vinegar and ketchup and stir until mushrooms start to turn a golden brown. Now add the tomatoes, green chiles and salt.
Cook on a medium heat until the oil starts to separate from the rest of the curry, about five minutes. Add the butter, turn up the heat and cook for five more minutes. Make sure you keep stirring the pot to prevent the ingredients from sticking. Remove from heat and drain excess oil. Serve with wraps, olives, and potato chips.
Happy cooking! Please let me know how your dish turns out.
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Photos courtesy of Almas Khan