Mushroom Curry

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 cups chopped onions
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1 teaspoon powdered ginger
• 1 teaspoon mustard seeds
• 1/2 teaspoon cloves or 1/2 teaspoon allspice
• 1 1/2 teaspoons salt (or to taste)
• 1 cup chopped celery
• 1 1/2 lbs mushrooms, coarsely chopped
• 1 (14 1/2 ounce) can diced tomatoes, drained, juice reserved
• 2 medium green apples, cored and chopped
• 1/2 cup shredded unsweetened coconut
• 1 teaspoon honey, to taste
• fresh lemon juice, to taste
• cayenne pepper, to taste
• basmati rice, for serving

Recipe

• 1 melt butter in large skillet.
• 2 add onions and garlic and saute over medium heat.
• 3 after onions begin to soften, add spices and salt.
• 4 saute another 5-8 minutes until onions are completely softened.
• 5 add celery and mushrooms.
• 6 mix well, cover and simmer for another 10 minutes, stirring occasionally.
• 7 you can add up to 1/2 cup of water or reserved tomato juice to prevent sticking.
• 8 when celery is tender, add tomatoes, apples, coconut, honey and lemon.
• 9 cover and continue to cook until vegetable are tender, but not overly soft.
• 10 additional water may be added if pan gets too dry.
• 11 add cayenne to taste, remove from heat.
• 12 let curry stand, covered for another 10 minutes.
• 13 serve over rice.