Mushroom & Cauliflower Curry

Serving Size: 3-4 | Prep Time: 15 minutes | Cook Time: 30 minutes

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Ingredients

• 1 small head of cauliflower; chopped 
• 1 cup crimini mushrooms; sliced
• ½ cup oyster mushrooms; sliced
• 4 whole tomatoes; cubed 
• 2 shallots; diced
• 4-5 garlic cloves; diced 
• 1 tbs tamarind water
• 1 tbs ghee
• Optional: 1 serrano chili, diced, depending on spice tolerance 

Spices

• ½ tsp fenugreek seeds
• ½ tbs turmeric 
• ½ tbs red chili powder
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 4-5 curry leaves
• 1 tbs Fijian Masala

Instructions

1. Prepare the ingredients. Set aside.
2. Heat non-stick sauté pan to medium-high heat; add ghee.
3. Once heated, add cumin seed, mustard seed, fenugreek seeds, and curry leaves. Cook for 2-3 minutes.
4. Add onion, garlic, and chilies; cook for another 2 minutes or until onions are slightly translucent.
5. Add tomatoes cook for 4-5 minutes or until cooked down.
6. Add spices; turmeric, red chili powder, Fijian Masala, and salt. Mix well. Cook for 5 minutes. 
7. Add cauliflower. Cover and cook down for 5 minutes. 
8. Add mushrooms. Cover again and cook down for 2-3 minutes. 
9. Add tamarind juice and salt to taste. 
10. Serve on a bed of delicious rice.

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The Swamy's