As I sit here and write this post, I ache from the neck down. Why? Because my husband and I seem to really like saving money by doing house projects ourselves. By last night we were seriously questioning our sanity. Our current project is redoing our lounge. We are hiring someone to do the drywall and mudding. So maybe we’re finally learning. Maybe.
But for three days this weekend we brought back the room to the studs. God the mess! It gets everywhere despite our best efforts of blocking off the room. Let’s just say me climbing in and out of the window is not the most graceful thing to behold. But I can’t wait for the room to be finished so it’s worth the effort.
As you can imagine, not a lot of cooking happened. No energy! But this is a curry I made a few weeks ago when my in-laws were visiting. This is a great dish for those that don’t eat meat. It is also very easy to make on those busy nights.
I made this on the mild side but you can easily turn up the heat with more chilis. Again I used my “Best-ever Curry Cookbook” but as you know I changed it up. Primarily because of the ingredients I had on hand. In a skillet heat up a couple of tablespoons of vegetable oil. Add about half an onion chopped and cook for a few minutes to soften. Add 4 cardamon pods, 1/4 tsp of ground turmeric, 1 1/2 tsp of ground cumin, 1 tsp of coriander, 1/2 tsp of garam masala, and a few pinches of black pepper.
Chop up 2 garlic cloves and one chili, cook for a few minutes. If you want this on the mild side remove the white and seeds from the pepper. Add about 10oz of chopped tomatoes. Season with salt and grate a 1 in/2.5 cm sq piece of fresh ginger. Bring it to a simmer. Half or quarter (depending on the size) of about 12 oz of mushrooms. I used white button mushrooms.
We also had this with the peshwari naan my husband made.
This was a lovely warming curry. My MIL, who isn’t the biggest fan of curry, really enjoyed it. 🙂