Mushroom and Leek Curry Recipe
Ingredients
- 500 g mushrooms
- 2 leeks
- 2 tablespoons ghee or oil
- 2 cloves garlic, crushed
- 1/2 teaspoon finely grated fresh ginger
- 6 curry leaves
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 cup thick coconut milk
- 2 teaspoons lemon Juice
Preparation
- Clean mushrooms and cut stems into slices and caps into quarters.
- Slice leeks finely.
- Heat ghee and fry garlic, ginger, curry leaves and leeks until soft but not brown.
- Add curry powder, salt and mushrooms and continue to stir over low heat until mushrooms are soft.
- Cover and cook on low heat 8-10 minutes, then sprinkle with garam masala.
- Add coconut milk and cook uncovered, stirring constantly, until just heated through.
- Remove from heat and stir in lemon juice.
- Serve with white rice or vegetables pilau.
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Leek - Allium porrum
The leek is a member of the onion family, but the flavor is much more refined, subtle, and sweet than the standard onion. Thought to be native to Asia and the Mediterranean, it is believed that leeks have been cultivated since 3,000 BC. Leeks are mentioned in the Bible as one of the foods the Israelites missed on their journey to the Promised Land and have long been popular in Europe.
Leeks grow just about year round with March through October being the best time for them. They are full of iron, beta-carotene, vitamins B1 and B6 (folate), and vitamin C. Leeks provide fiber and are fat free.
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