New Internationalist

Recipe of the week - Cardamom-flavored Mushroom Curry (India)

Meat Free Monday Recipe!
The Small Planet Vegetarian Cookbook introduces a global spread of delicious low-impact vegetarian dishes. There’s something particularly enticing about a meal made up of several ‘small’ dishes, as with Middle Eastern mezze or Spanish tapas. Troth Wells has taken this style of cooking and enjoying food and given it an exciting global dimension.

Some of the best non-meat dishes come from Africa, Asia, Latin America and the Middle East and we have selected a range of highlights.

You can order a copy.

Serves: 4
Takes: 40 minutes

I generally use green cardamoms rather than black cardamoms which have a more pronounced flavor. In southern India, cardamom plants are common, and you can spot the aromatic pods growing out from the ground by the leaves.

8 cups / 400 g mushrooms, sliced finely
1 onion, sliced finely
3 cloves garlic, sliced
2-4 tomatoes, chopped
1 teaspoon fresh ginger, chopped finely
¼ fresh chili, de-seeded and sliced finely, or ¼ teaspoon chili powder
½ teaspoon ground cumin
seeds from 4 cardamom pods, crushed
1 teaspoon garam masala
1 tablespoon fresh cilantro/coriander, chopped
½ cup / 120 ml tomato juice or water
oil or ghee

1 Start by heating the fat and cooking the onion until it is translucent. Then put in the garlic and the mushrooms and sauté these until they begin to soften.
2 After that, add the tomatoes, ginger, chili powder, cardamoms and garam masala, the cilantro/coriander leaves and salt. Stir these in well.
3 Finally, pour in the water or juice and cook gently for 5-10 minutes until the mushrooms are very soft. Serve with rice or chapatis.

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