Mushroom Curry

• 1 lb. mushrooms
• 6 small whole potatoes
• 1 Tbsp. butter
• 2 medium onions, chopped
• 4 tsp. fresh snipped chives or basil
• 1 small piece ginger, chopped
• 2 tsp. salt
• 1 tsp. ground turmeric
• chili powder to taste
• 2 large tomatoes, sliced
• 1 tsp. lemon juice
• 1 tsp. curry powder

1. Rinse the mushrooms in cold water; drain well.
2. Cut in halves or if large in quarters.
3. Peel the potatoes.
4. Melt butter in saucepan and fry onions, herbs and ginger for about 5 minutes. Add the salt, turmeric and chili powder.
5. Fry for 2 more minutes, then add sliced tomatoes.
6. Mix thoroughly and cook for 30 minutes over medium heat.
7. If you want liquid, cook covered; if not, cook uncovered.
8. Add the lemon juice and curry powder and simmer gently for 10 minutes.
9. Remove from heat.
10. Serve hot.

mushrooms, potatoes, butter, onions, fresh snipped chives, ginger, salt, ground turmeric, chili powder, tomatoes, lemon juice, curry powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304113 (may not work)