Mushroom Coconut Curry

Instructions

1. 1

   Clean and slice the mushrooms. Peel and finely chop the onions and garlic.

2. 2

   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.

3. 3

   Add the chopped onions and sauté until golden brown, about 5-7 minutes.

4. 4

   Add the chopped garlic and curry leaves. Sauté for another 1-2 minutes until fragrant.

5. 5

   Add the coriander powder, turmeric powder, and red chili powder. Stir well and cook for 1 minute.

6. 6

   Add the sliced mushrooms and salt. Mix well and cook for 5-6 minutes until the mushrooms start to soften and release their juices.

7. 7

   Add the light coconut milk and bring the mixture to a gentle simmer. Cook for 8-10 minutes, stirring occasionally.

8. 8

   Meanwhile, dry roast the peanuts in a small pan over low heat for 2-3 minutes until golden. Let them cool slightly, then roughly crush them.

9. 9

   Add the crushed peanuts to the curry and stir well. Simmer for another 2 minutes.

10. 10

    Taste and adjust salt if needed. Serve hot with rice or flatbread.