Sunday, January 10, 2010

Potato and Oyster Mushroom Curry

Tonight's recipe is the part two of my trio of posts on the new Indian dishes I made to branch out beyond my old favourites. It is based on a recipe that calls for shrimp, but uses oyster mushrooms instead. You could just use white or cremini mushrooms, but oyster mushrooms really are a treat because of their delicate texture and taste. This is also a quick and simple meal that can be on the table in about 30 mins. You will also note the naan sneaking into the picture (and in my last post). I use this recipe which is hands down the best I have ever made and is pretty close to the stuff actually baked in a tandoor oven.

Serves 4
- 2 tbsp oil
- 1 onion, halved and sliced
- 1/2 cup chopped cilantro
- 8 oz oyster mushrooms, cut into large pieces
- salt to taste
- 1/2 tsp tumeric
- 1 tsp garam masala
- 1 tsp chili powder
- 1/2 lb potatoes, cut into small chunks
- 2 large tomatoes, small dice
- 1/2 cup water, more if needed
- 1 tsp lemon juice

1. Heat oil in a frying pan over medium heat. Fry onions and cilantro for 5-7 mins, until soft and translucent. Add mushrooms, salt, and spices. Fry for about 5 mins, until mushrooms release their water. Add a splash of water if spices stick too much.
2. Add potatoes, tomatoes, and water and mix well. Bring to bubbling, then cover, reduce heat, and simmer for 15-20 mins, until potatoes are cooked. Add more water if it gets too dry, then stir in lemon juice and serve.


Little Aspects said...

This looks and sounds mouth-watering! Thanks for posting all the Indian recipes - I too have been stuck in a chickpea curry rut (I still love it but need to try new things!)

Strawberry Girl said...

Looks delicious! My honey is from India and I need to learn how to cook such dishes :)

Bianca said...

Yum! I need to cook with oyster mushrooms more often.

jmehlman said...

The Naan recipe has yogert. What do you recommend as a vegan substitute?

Tinka said...

Hey VeganDad,
I would like to share a link with you. Since you like exotic foods, Indian right now, Ethiopian before, etc.
I thought you might like to try Egyptian, I don't think I have seen it before on your blog?
Is the link.
I know it is "vegetarian" but a lot of them are vegan or easy to be veganized.
Happy twenty-ten!


Cassie said...

I just wanted to thank you for such a wonderful blog! I have been following your blog for a long time and have been impressed with every recipe I've tried. The above looks fantastic, we love curry dishes! I know this post is about Indian food, but have you made many Thai curries? We love making quick dishes with Maesri's paste (especially massaman).

By the way, yours is one of the blogs that has inspired me to create my own.


Vegan Dad said...

Just use soy yogurt, or some blended silken tofu.

Vegan Dad said...

Thanks for the link. I will look into them right away.

Momioso said...

Hmm. Loved the curry!! Added a little maple syrup to cut the spice level for my kiddos. One issue - the oyster mushrooms. Are they always chewy like mine were? UGH - they reminded me of clams and looked like squids. Next time I'm making it with button mushrooms....

CrookedMoonMama said...

Just linked to this fab recipe for my weekly CSA recipes. Thanks!

srimira2000 said...

Just made the Potato and Oyster Mushroom Curry. It is absolutely superb!!! You say it serves 4 but my wife and I found it serves two and leaves them wanting more. What a great dish. Thanks.

plasterers bristol said...

This sounds lovely. Going to give this a go. thanks for sharing this recipe.