Mushroom Coconut Curry

Prep Time

30 mins.

Ingredients 

a.     100 g. Diced Shiitake Mushrooms

b.     150 g. Cut Red Onion

c.     150 g. Boiled and cut Potato 

d.      125 g. Shredded Carrot    

e.      100 g. Diced Tomato

f.      75 g. Green Peas 

g.       250 g. Coconut Milk

h.      4 Green Chillies (more if you want it hot)

i.      1″ Ginger 

j.      1/4 cup chopped Cilantro

k.      1 tsp. Cumin Seeds (Jeera)

l.      1 tsp. Garam Masala

m.    1 tsp Turmeric Powder   

n.     1 tsp. Amchur Powder (dry mango powder)

o.     3 tbsp Oil    

        Salt to taste

Instructions

1. Take a wok, place on medium fire, add 3 tbsp. oil; when oil is hot add the cumin seeds, green chillies and ginger. Add the onion and sauté for 8 mins. Add the tomato, potato and green peas and let it cook for 5 mins. 
2. Add the coconut milk. Once it boils, add the turmeric powder, garam masala and salt.
3. Keep stirring for another 5 mins. When the peas become soft, add the mushroom and cover the wok. After 2 mins. add the cilantro, stir and put off the heat.
4. Your Mushroom Coconut curry is ready. 
5. You may have your curry with roti, bread or rice. Enjoy!