Dinner Tonight: Mushroom Curry Recipe

• 1/2 pound cremini mushrooms, sliced
• 1/2 teaspoon whole cumin
• 1 tablespoon olive oil
• 1-inch piece of ginger, peeled and finely chopped
• 1 onion, chopped
• 2 jalapenos, stems removed and thinly sliced
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons coriander powder
• 15 cashews
• 1/2 teaspoon Garam masala
• Salt and pepper

1. Pour half of the oil into a large skillet over medium heat. Add the mushrooms and cook until tender. Set aside.
2. Meanwhile, pour the other half of the oil into another skillet over medium heat. Add the cumin. Cook until fragrant, about 30 seconds. Then add the ginger, onion, jalapenos, and garlic. Stir occasionally and cook for 6 to 8 minutes, or until the onion is soft.
3. Add the tomato along with the turmeric powder, chili powder, and coriander powder. Cook, stirring occasionally, for about 5 minutes, or until the tomato has softened. If the mixture is too dry add a 1/4 cup of water.
4. Pour half of the mixture into a blender with the cashews. Process until smooth. Pour back into the skillet, add the mushrooms, and bring a simmer. Cook for 2 minutes. Stir in the garam masala at the last second. Serve with white rice.

mushrooms, cumin, olive oil, ginger, onion, jalapenos, garlic, tomato, turmeric powder, chili powder, coriander powder, cashews, garam masala, salt

Taken from www.seriouseats.com/recipes/2009/01/mushroom-curry-recipe.html (may not work)