Our Veggie Kitchen

My wife's 40th birthday is this weekend. She wants an Indian menu and I've been playing some new curries and whatnot, in preparation for the event. Here's one that turned out really good. It's a little warm, but the Mushrooms do a good job at calming the heat and they give it a great texture.

The only problem is, it's not very filling. The entire batch was less than 700 calories, so for a family meal, you may want to double it or serve something in addition. I was going to add some tofu but, in the end, didn't. It would have been a welcome addition.



Mushroom Curry
2 tbs vegetable oil
1 onion, chopped
1 tsp cumin seed
1 cinnamon stick
2 serrano peppers, chopped fine
3 cloves garlic, minced
1 tbs ginger, grated
3 oz tomato paste
2 tomatoes, roughly chopped
1 cup water
1 tsp garam masala
1/2 tsp salt
1 lb small button mushrooms
1 cup frozen peas
1 cup cilantro leaves, roughly chopped

Heat the oil over medium-high. Add the cumin seeds and cook until they begin to pop. Add the onion and saute, stirring frequently until the onion begins to carmelize, turning brown around the edges. Add the Serrano, garlic and ginger and cook until aromatic. Add the cinnamon stick, tomato paste, tomatoes, water, garam masala, salt and mushrooms.

Cover and simmer until the mushrooms are fully cooked, about 30 minutes. Add the peas and cilantro leaves and cook until peas are cooked through.

3 Servings: 224 cal (11g fat, 27g carbs, 10g protein)