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Smokey's Carrot and Mushroom Curry

updated

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Ingredients for 2 servings:

  • 1 small onion(s), chopped
  • 2 clove(s) garlic, chopped
  • 250 g mushrooms, sliced
  • 400 g carrot(s), diced
  • 100 g peas, frozen
  • 1 small chili pepper(s), chopped
  • 2 tbsp peanuts, unsalted, roasted without fat
  • 2 tsp, heaped curry powder
  • 1 tbsp olive oil
  • 1 ½ dl white wine
  • 1 ½ dl broth
  • 1 dl cream
  • Pepper, from the mill
  • Salt
  • e.g. coriander leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Sauté the onions, garlic, and curry in hot oil. Add the carrots, chili, and mushrooms and fry for about 5 minutes. Deglaze with the white wine and stock and simmer gently for about 30 minutes. Add the peas and cream and simmer for another 5 minutes. Season with salt and pepper. Finally, stir in the coarsely chopped nuts. If you like fresh coriander, you can sprinkle a little on top before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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