Mushroom & Cauliflower Curry

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

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  • 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 


  • 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


  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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