Ingredients

The following ingredients have 4 Servings
  • 16 oz mushrooms ((button or crimini, sliced))
  • 1 large bell pepper ((thinly sliced into 1/2-inch long pieces))
  • 1 large or 2 small jalapeno peppers ((deseeded, if you want less heat, and thinly sliced))
  • 1-inch piece ginger ((thinly sliced))
  • 1 medium shallot ((thinly sliced))
  • 1 tsp vegetable oil
  • 1 tsp black mustard seeds
  • 15-20 curry leaves ((optional))
  • 1/4 tsp turmeric
  • 1-2 tsp garam masala ((or curry powder))
  • 1 tsp paprika ((optional, but adds a deeper color))
  • 1 cup coconut milk ((canned, not from the carton))
  • Salt and ground black pepper to taste
  • 2 tbsp lemon juice
  • 10 cherry tomatoes ((halved. Regular tomatoes are fine))
  • 4 spring onions ((chopped))

Instruction

  • Heat the oil in a large saucepan. Add the mustard seeds, let them sputter and crackle, then add the shallots, ginger, jalapeno, and curry leaves, if using. Season with salt and pepper and saute for a couple of minutes until the shallots begin to soften.
  • Add the bell peppers and mushrooms and saute another 3-4 minutes until the vegetables appear to have softened. Add the turmeric, garam masala, and paprika if using. Stir to mix, then add half the coconut milk and bring everything to a boil over medium-high heat. Cook for a couple more minutes or until the vegetables are done to your liking.
  • Add the remaining coconut milk, salt if needed, and warm through without bringing to a boil. Turn off the heat and add the lemon juice, cherry tomatoes and spring onions.
  • Serve hot or warm with rice.