Thursday, June 24th

I was given a curry gift pack yesterday, so we had curry for supper.

Mushroom Curry

800g Large black mushrooms, put gills up on a baking tray and bake for 30minutes at 180C.
500g Potatoes, boil.

20ml Olive oil, heat in large pot.
25ml Cape Malay Curry mix or any other curry mix, add to hot oil and stir.
10ml Garlic, minced, add to spices and stir
200g Carrots, chopped, add to pot and stir.
50g Salted lemon, minced, add to pot and stir.
150g Celery, chopped, add to pot and stir.
80g Spring onions, chopped, add to pot and stir.
Stir for a few minutes, then add 250ml boiling water to pot. Keep kettle boiling and add water as needed throughout the process. As soon as carrots are soft enough, add quartered mushrooms and cubed potatoes. Cook for 5 to 10 minutes more, leaving the lid off if too watery.

Serve with delicious rice and sambals like spice cashews, chili threads, raisins, fennel seeds, slivered almonds and chutney.