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How to make your own homemade light curry sauce from red onions, bay, cumin, turmeric, mustard, coriander, curry leaves, chili powder, paprika, ginger, cardamom, jamaican allspice, cayenne pepper, tomato puree, oyster mushrooms, peas, vegetable stock, and potatoes. This dish is best served with Thai or Basmati rice, salad, naan bread, or chapatis. This quick and easy recipe is great for a family meal or an informal get together. This is a vegetarian curry sauce. This recipe serves 4.
INGREDIENTS:
3 tbsp. sunflower oil
3 large red onions, finely chopped
1 bay leaf
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. mustard seeds, crushed
1 tsp. coriander seeds, crushed
1 tsp. curry leaves, finely chopped
1 tsp. chili powder
1 tsp. ground paprika
1 tsp. ground ginger
1 tsp. ground cardamom
1/2 tsp. ground Jamaican allspice
3 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper, or less to taste
3 tbsp. tomato puree
8 oz. whole oyster mushrooms
2 cups sweet garden peas
2 cups vegetable stock
2 tbsp. new potatoes, skins on and halved
cooked Thai or Basmati rice to serve
salad to serve
naan bread or chapatis to serve
METHOD:
Heat oil in a deep pan. Add red onions and cook for 10 minutes until browned, disintegrating and starting to caramelize. Add spices, herbs and seasoning. Fry for 3 minutes until aromas become strong. Stir occasionally.
Add potatoes. Dry fry for 4 minutes until tender. Add mushrooms, peas and stock. Bring to a boil. Simmer vigorously for 20 minutes until lentils are tender and vegetables are cooked. Liquid should have reduced by half. Stir if needed to prevent burning. Serve hot with Thai or Basmati rice, salad and naan bread or chapatis.
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