Indian mushroom curry, basmati rice, green onion and peas |

Preparation time: 40 min

• Setting up

  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.

   

• 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. 

• 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.

• Plating

  First have a portion of rice in the middle of your plates, then cover with the curry.

  Garnish with the chopped green onion.