Mushroom Curry

Put ginger, onion, and garlic into the container of a blender or food processor with 3 tablespoons water and blend until finely chopped.

Wipe mushrooms clean with a damp cloth and slice them thickly.

Put half the oil into a non-stick frying pan and set over high heat. When oil is hot, put in mushrooms. Stir and fry 2-3 minutes or until mushrooms have lost their raw look. 

Empty contents of pan into a bowl. Put remaining oil into pan and set over high heat. When oil is hot, put in paste from blender. 

Stir and fry 3-4 minutes until it starts to brown. 

Add 2 tablespoons curry powder. Fry 15 seconds, then add 1 tablespoon yogurt and fry 30 seconds. 

Add another tablespoon of yogurt and fry 30 seconds. Do this a third time and fourth time. 

Now put in tomato paste and fry 30 seconds. Stir in mushrooms and their juices, salt and pepper. Stir and bring to a simmer. Turn 
heat to low and simmer 5 minutes.

Stir in green onion tops and sprinkle cilantro over top before serving. Serve over hot rice or noodles. 

Serves 2-3 as an entree..

Ingredients

1 1/2-inch piece fresh ginger, peeled and chopped

1 small onion peeled and chopped

3 cloves garlic, peeled and chopped

3 tablespoons water

1 pound fresh white or wild mushrooms

6 tablespoons vegetable oil

1 tablespoon curry powder

4 tablespoons plain yogurt

2 teaspoons tomato paste

Salt

Pepper

3 tablespoons chopped green onions, green part only

2 tablespoons chopped fresh cilantro