{"id":5380,"date":"2014-05-07T20:43:55","date_gmt":"2014-05-08T03:43:55","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=5380"},"modified":"2014-05-12T17:22:53","modified_gmt":"2014-05-13T00:22:53","slug":"spicy-mushroom-curry-w-fennel","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/spicy-mushroom-curry-w-fennel\/","title":{"rendered":"Spicy Mushroom Curry w\/ Fennel"},"content":{"rendered":"
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\"Spicy<\/a><\/p>\n

LOVE this recipe for South Indian Mushroom Curry I found on\u00a0Adventures of a Food Slut<\/a>.\u00a0It 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.<\/p>\n

1 tablespoon + 1 teaspoon fennel seeds
\n1 teaspoon ground cinnamon
\n4 cloves
\n1 teaspoon chili powder
\n1 teaspoon turmeric
\n2 tablespoons coconut oil
\n2 onions thinly sliced
\n3 garlic cloves sliced
\n2 teaspoons ginger minced
\n2-3 tomatoes chopped
\n2 pounds mushrooms (left whole if small or cut in half)
\nSqueeze of ketchup
\nSalt<\/p>\n

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  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.<\/li>\n
  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.<\/li>\n
  3. Serve with roti or paratha, and onions sliced marinated in vinegar.<\/li>\n<\/ol>\n