LOVE this recipe for South Indian Mushroom Curry I found on Adventures of a Food Slut. It is decadent and delicious and a go to for mushroom lovers! I doubled the amount of mushrooms because mushrooms shrink so much and I didn’t want to be sad when they were all gone :-). The ketchup was a suggestion from my husband and it was a great addition–it adds a little sweet tangy-ness.

1 tablespoon + 1 teaspoon fennel seeds
1 teaspoon ground cinnamon
4 cloves
1 teaspoon chili powder
1 teaspoon turmeric
2 tablespoons coconut oil
2 onions thinly sliced
3 garlic cloves sliced
2 teaspoons ginger minced
2-3 tomatoes chopped
2 pounds mushrooms (left whole if small or cut in half)
Squeeze of ketchup
Salt

1. Grind the fennel, cinnamon, cloves, chili powder and turmeric together (I used a coffee grinder). I grind the powdered spices with the whole because I find that a coffee grinder works better with more volume.
2. Heat oil in a big pan and saute onions until translucent, adding the garlic and ginger part way through cooking. Add the spices and cook for a few minutes. Add the tomatoes and cook until they soften. Add the mushrooms and cook until soft, covering at first. Add the ketchup and salt to taste, and cook for a few more minutes.
3. Serve with roti or paratha, and onions sliced marinated in vinegar.