Ingredients for Mushroom Curry Rice (Vegetarian)
- 400 g Cooked rice
- 250 g Button mushrooms
- 1 Onion
- 4 Cloves garlic
- 1 Tbsp Chopped ginger
- 2 Tbsp Curry paste
- 2 Tbsp Curry powder
- 1/2 Vegetable stock cube
- Pinch Instant coffee powder
- 1 Tbsp Ghee clarified butter
- Salt and pepper
Cooking Instructions for making Mushroom Curry Rice (Vegetarian)
Finely chop garlic and ginger. Slice the onion and mushrooms into medium large slices.
Dissolve half a vegetable stock cube in about 250ml of boiling water.
Cook rice while making the curry. I suggest using a rice cooker.
Add a tablespoon of ghee or oil to a pan, on high heat. Add two tablespoons of curry paste as well. First, add slices of onion, garlic and ginger.
Cook for a few minutes until the onion softens up and until fragrant.
Then, add the mushrooms. Add two tablespoons of curry powder and mix well to cover all ingredients with spices.
Add about half of the broth that you made using the vegetable stock cube and boiling water. Cook until you get a thicker consistency, then repeat.
Add salt and pepper to taste, if the stock cube is not enough (though it should be).
Cook until the mushrooms are soft and pliable. Add a pinch of instant coffee powder to the curry and mix well. Trust me!
Serve with rice and enjoy your meal!
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