Creamy Mushroom & Pepper Curry (vegan)

 

 

What you’ll need:

  • Mini Portobello Mushrooms (chopped) – 2 cups
  • Red Onion finely chopped – 1 medium
  • Bell Peppers chopped (I used 1 Red, 1 Yellow, 1 Orange) – 3
  • Oil – 2 tbsp
  • Cumin Seeds – 1 tsp
  • Hemp Seeds – 1/2 cup
  • Tomato – 2
  • Ginger – 1 inch piece
  • Garlic – 4
  • Turmeric Powder – 1 tsp
  • Kitchen King Masala – 2 to 3 tsp
  • Salt to taste
  • Cilantro chopped

Method:

1. In a large deep pan, add the Oil and when warm add the Cumin Seeds. After a minute, add the chopped Red Onion. Saute until translucent.

2. Add the chopped Bell Peppers. Saute for 3 to 4 minutes. Add the chopped  Mushrooms and saute until fully cooked.

IMG_2904

3. In the meantime. puree the following – Hemp Seeds, Tomatoes, Ginger, Garlic, Turmeric powder, Kitchen King Masala, Salt.

IMG_2910

4. Add to the cooked vegetables. Mix and cook for 4 to 5 minutes on medium low. Garnish with chopped Cilantro.

IMG_2912IMG_2917

The hemp seeds give the creaminess to the gravy and the dish tastes great with hot steamed rice or with roti. Enjoy!

IMG_2940

IMG_2937edit

Comments

comments

Comments are closed.