Indian mushroom curry, basmati rice, green onion whistle and peas
Vegetarian, Vegan, Vegetables and Fruits, Risotto, Pasta and Rice
A vegan recipe loaded with flavors!
Make sure you dont put to much spices, it's all about putting just what's needed.
Ingredients
Recipe for 2 portionsMushroom Curry
Basmati rice
Preparation time: 40 min
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Things to prepare before the workshop
Ingredients
Brush the mushrooms with a wet towel, make sure they are clean.
Open the coconut milk can.
Boil the peas for 5 minutes, then cool them with ice and water. Keep the pot for the rice.
Equipment list
1 cutting board
1 chef kinfe + 1 paring knife
1 kitchen towel
1 small pot (peas + rice) + 1 strainer
1 large pot (curry)
Tablespoons
Plates
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Preparation - To do with the chef
Peel and dice the onion.
Peel the garlic and chop it.
Cut the mushrooms in thick slices.
Chop the green onion, keep the green part for the garnish and the rest for the rice.
Rince the rice until the water is clear.
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Curry cooking process
Heat the large pot with a tablespoon of olive oil in it. Put the spices first, give them a roast until you can have a good smell, add the onion and the garlic.
Add the tomato paste and the mushrooms, give a good stir.
Cook with a little bit of water for 5-10 minutes, then add the coconut milk.
Let it simmer for 15-20 minutes, once the sauce is reduced it will have the right texture and taste.
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Rice
Heat the small pot and cook the onion with some olive oil just for 1 minute.
Add the rice and the star anise, cook for 1 minute while stirring.
Add the wine and reduce until there's no more liquid.
Add 1 cup of water, bring to a boil, cover and leave to cook on low heat for 15 minutes.
Remove the star anise and add the peas once the rice is cooked.
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Plating
First have a portion of rice in the middle of your plates, then cover with the curry.
Garnish with the chopped green onion.
Official partners
Make sure you dont put to much spices, it's all about putting just what's needed.