Delicious vegetarian recipe for Mushroom and Potato Curry
1 onion, chopped
45ml curry powder
3 cloves garlic, crushed
Pinch of cinnamon
1 bay leaf
15ml tomato paste
500g Mixed mushrooms
750g baby potatoes, cooked, peeled and cut into quarters
Salt and pepper
Heat the oil in a pan and fry onion until soft and lightly brown.
Add curry powder, garlic, turmeric, cinnamon and bay leaf and lightly fry for 1 to 2 minutes.
Add tomato paste, stir until mixed.
Add the mushrooms and cook gently till tender.
Add mushroom curry mixture to the potatoes and gently simmer until cooked through.
Season with salt and pepper.
Serve with a green salad
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.