John Myers
Mushroom Curry – without Meat
The perfect mushroom curry – without meat recipe with a picture and simple step-by-step instructions.
- 500 g Fresh mushrooms
- 150 g Shiitake mushrooms fresh
- 6 Pc. Baby carrots
- 1 pinch Sugar
- 100 g Green frozen peas
- 3 tbsp Olive oil
- 1 Pc. Onion
- 2 El Yellow curry paste
- 0,5 tsp Curry powder (Indian)
- 0,25 tsp Turmeric
- 300 ml Milk
- 100 ml Cream
- 1 pinch Sea-Salt
- 1 pinch Black pepper from the mill
- 0,5 tsp Dried thyme
- Possibly sliced almonds, roasted to garnish
- My husband found a recipe in a magazine for what he would like to eat. With just a little help, he managed to do the following. The vegans can certainly replace the milk and cream accordingly, the curry paste can certainly also be exchanged for curry powder, turmeric powder, ginger and chilli.
- Halve the mushrooms, possibly quarter them, also divide the shiitake mushrooms and carrots into bite-sized pieces.
- Pre-cook the carrots in a little water with a pinch of sugar for about 8 minutes and drain well. In the meantime, finely dice the onion.
- Heat the oil in the pan and fry the mushrooms vigorously, reduce the heat a little, add diced onions, pieces of carrots and peas and stew for approx. 5 minutes.
- Season with sea salt, pepper and thyme. Now dust the curry powder and flour over it, deglaze with milk and cream, bring to the boil and simmer gently for about 5 minutes. Season to taste and, if necessary, add seasoning. If you like, you can roast almond flakes in a dry pan.
- Now arrange the mushroom curry on preheated plates and, if necessary, sprinkle the almond flakes over them. We had rice with it.
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